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