Black koji spores



Spores for making black koji

  • It is the typical koji for distillates, such as awamori.
  • The resulting koji will be very powerful and high in citric acid. This acid is ideal for making sauces with an acid and refreshing touch.
  • Net content: 10gr. Ingredients: Aspergillus luchuensis, rice, potato.
  • Recommendations for use: 1 gr per 1 kg of dry soybean or the substrate you choose.

If you want to know more about the koji I recommend reading this article.

Kensho – Discover your nature


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SKU: 10-1-2-1 Category: Tag:


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