Koji-kin (Koji Starter - Aspergillus Oryzae)

This little packet of Koji Starter (20g) will make about 15kg Rice-Koji (Kome-koji). Thie koji you make is suited for "Miso" Amazake" Shio-Koji" Shoyu" making. 

It is well-balanced in enzymatic power and is characterised by an excellent aroma of old-fashioned koji.

This purple packet is well known all over the fermentation world now - and HISHIROKU has over 300 years of history in Kyoto, Japan, as a traditional Tane Koji company. There are only about 10 different makers of Koji these days. 

Unopened, Keep it in a dry and cool place.

Once it is opened, Seal it tightly and keep it in a cool, dry place; it can be kept for 6 months. I keep mine in the freezer.