Koji spores
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Description
Spores for making koji for amazake and miso. The resulting koji will be very versatile, producing medium sweetness and umami. If this is the first time that you use koji spores, I recommend that you use these.
Intake mode
1 g per 1 kg of dry rice or the substrate of your choice is recommended.
Storage conditions
Store in a cool, dry place
Ingredients
Aspergillus oryzae, Rice
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