Kenshô Sake Koji Spores have the maximum capacity to ferment starch into sugars, and practically no capacity to ferment protein. Provides high sweetness and low umami.
Koji Spores for SAKE
13,99€ VAT included
With Kenshô Sake Koji Spores, in addition to making koji for sake, you can also make “amazake” (yogurt sake), “shio koji” (salty fermented paste) or “shiro miso” (white soybean paste).
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