koji spores for sake

Description

Koji spores perfect to brew sake, amazake, shiro miso & shio koji.

• Ferments very well starch into sugars. Getting maximum sweetness and then alcohol.
• Almost none ability to ferment protein.
• Net content: 10gr.
• Ingredients: Aspergillus oryzae, rice
• Recommendations of use: 1 gr per 1 kg dry rice.
• Imported from Australia.

To know more about koji or recipes check the blog.

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