sake koji-kin 1,5g

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