Koji Spores for Rice Koji from Bio'c Koji It has added depth due

It has added depth due to the extra-fermentation time

smooth and shelf-stable

Second maintenance (25~27hr): Maintain the koji temperature within 35~38℃

* Do not exceed 70°C when heating koji mixture

- 8oz (227g)

Koji Spores for Rice Koji from Bio'c Koji It has added depth dueTane Koji Koji Starter This Kosher Certified koji spore is suitable for making Rice Koji which can be used for Amazake and Shio Koji (salted koji) making. These spores are Aspergillus oryzae. The color of this spore is white, which results in bright white koji. This fungus grows relatively fast and is recommended for beginners. The amylase, a saccharifying enzyme, is strong and the power of this enzyme brings out the original sweetness and