White rice koji spores for making shochu
Spore variety: Aspergillus luchuensis
Content: 1.5 g (enough for approx. 5 kg of finished rice koji)
Recommended dosage: 0.35 g spores per kg rice
First, 1 kg of dry rice is soaked, drained, steamed and then cooled to body temperature. 0.35 g of spores are added to the processed rice. The result is white rice koji.
Country of manufacture: Japan
CAUTION: These spores produce citric acid. The finished product tastes like citrus fruits/sour apple.