koji spores for sake



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.

Kenshô- Discover you nature


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


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