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Description
Koji-kin (Koji Starter - Aspergillus Oryzae)Koji kin Koji Starter Aspergillus Oryzae This little packet of Koji Starter (20g) will make about 15kg Rice Koji (Kome koji). This koji you make is suited for "Miso" Amazake" Shio Koji" Shoyu" making. It is well balanced in enzymatic power and is characterised by an excellent aroma of old fashioned koji. This purple packet is well known all over the fermentation world now and HISHIROKU has over 300 years of history in Kyoto, Japan, as a traditional
Koji-kin Koji Starter - Aspergillus Oryzae
This little packet of Koji Starter (20g) will make about 15kg Rice-Koji (Kome-koji). This koji you make is suited for "Miso" Amazake" Shio-Koji" Shoyu" making.
It is well-balanced in enzymatic power and is characterised by an excellent aroma of old-fashioned koji.
This purple packet is well known all over the fermentation world now - and HISHIROKU has over 300 years of history in Kyoto, Japan, as a traditional Tane Koji company. There are only about 10 different makers of Koji these days.
Unopened, Keep it in a dry and cool place.
Once it is opened, Seal it tightly and keep it in a cool, dry place; it can be kept for 6 months. I keep mine in the freezer.
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