Sale per Kg (price indicated per Kg)
 
Koji is the ferment used for the production of miso and many other ferments (ama-zake, shio-koji, tsukemono...).
 
Rice koji is the product resulting from the development of the aspergillus orizae fungus on a cereal (le white rice), maintained in conditions of humidity and particular heat._cc781905 -5cde-3194-bb3b-136bad5cf58d_
After a 56 hour process this one is ready to be used. 
 
I offer you  the possibility of ordering me to have fresh koji and start your own fermentations.