Locally made with Australian Bio-dynamic grains and Koji spore ‘Kawachi-kin’ from Kagoshima, Japan

Aspergillus luchuensis. kawachii (Shiro-Koji / White Citric Koji) is the type of Koji for Shochu, the alcoholic spirits that has been popularly consumed across Japan. In recent years, it has been used in Sake making as well. It produces citric acid.

We authentically make Koji grains with best quality local produce and selected Koji spore

that creates incomparable depth of flavour. 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. luchuensis kawachii)

Shelf life:

For 6 months at room temperature, cool dry place.

Available only in Australia