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This packet is specially isolated strain for making amazake. Contains 20g of Koji-kin spores (Aspergillus oryzae) for making 15kg kome-koji rice. This strain of spores can also be used for home-brewing Japanese ferments such as sake, Miso, Shoyu(Soy-Sauce), Shio-Koji, etc.
Alessandro Baricco Questa Storia Pdf Download on this page. This strain finishes with a much more mild taste over the traditional This is a nice packet of fresh koji spores for the price. You can make one large batch or split and make smaller amounts or a little of each recipe type. Just started getting these direct from Japan and they sell very well. We thank our Japanese friends in providing such great products. Qty NET: 20g Maker: Hishi-roku, Kyoto Japan or other brand name. Labeling and manufacturer may vary from photos. Most is by manufacturer: Hishiroku Ingredients: Aspergillus oryzae - Shelf Life: 6 months to 1 yr - Needs to be stored in freezer for longest shelf-life.
Freezer - 1 year spore shelf-life Refrigeration - 6 months spore shelf-life. Room Temperature - 1 month shelf-life Note: If using old spores, you may have to use more per recipe to have the desired results. Use the for making koji rice found on our main site. Quick ref: 1.5kg (or 15kg) rice (Short grain, polished) Koji-kin 2g (or 20g) Quality sourced water, no city tap water See link above for details and equipment needed.