shoyu koji-kin dark

Koji spores for making dark soy sauce

Spore variety: Aspergillus oryzae

Content: 1.5g / 15 g (each yields approx. 5 kg / 50 kg of finished Shoyu Koji)

Recommended dosage: 0.35 g spores per kg bean-wheat mixture

First, 500 g of beans are soaked, drained, steamed and then cooled to body temperature. Add 500 g of crushed wheat. Then 0.35 g of spores are added to the mixture.

Country of manufacture: Japan