mugi koji-kin

Barley Koji Spores

Spore variety: Aspergillus oryzae

Content: 1.5 g / 15 g (each yields approx. 5 kg or 50 kg of finished barley koji)

First, 1 kg of barley groats are soaked, drained, steamed and then cooled to body temperature. 0.35 g of spores are added to these. The result is barley groats koji.

Recommended dosage: 0.35 g spores per kg barley groats

Country of manufacture: Japan