Rice Koji spores for making sake
Spore variety: Aspergillus oryzae
Content: 1.5 g (makes approx. 5 kg of finished rice koji)
Recommended dosage: 0.35 g spores per kg rice
First, 1 kg of rice is soaked, drained, steamed and then cooled to body temperature. 0.35 g of spores are added to this rice. The result is approximately 1.2 kg of rice koji.
Country of manufacture: Japan