Locally made with Australian Bio-dynamic grains and Koji spore ‘Kawachi-kin’ from Kagoshima, Japan
Aspergillus oryzae (Ki-Koji) is the mainstream type of Koji.

Kome Koji (Ki-Koji) is an essential ingredient to make traditional Japanese fermented condiments such as Miso, Sake, Mirin, Amazake and Shio-Koji. We authentically make Koji grains with best quality local produce and selected Koji spore that creates incomparable depth of flavour. The slightly greenish colour is its feature. We deliver it in a most accessible form so that you can easily handle and do your own ferment at home.

Ingredients:
Biodynamic white rice, Koji spores (A. oryzae)

Shelf life:
For 6 months at room temperature, cool dry place.

Available only in Australia