Koji spores Ki-Koji (Aspergillus Oryzae) - Kawachi Genichiro Shoten in Kagoshima, Japan

Koji and co proudly sells Tane Koji (Koji spores) of Ki-Koji (Aspergillus oryzae) in Australia officially imported from Kagoshima, Japan.

A packet of Tane Koji contains 15g of Koji spores that are to produce 15kg of Rice or Barley Koji.
You will need 1/1000 of the Tane Koji to the weight of grains with this powerful Kawachi-kin Ki-Koji. The grained Tane Koji very well spreads onto grains and grows fast by its distinguishing high enzymatic activity.

The Kawachi-Kin Ki-Koji spore is the strain carefully selected that produces both enzymes amylase and protease effectively, thus very well-balanced spore for Koji making suitable for various purposes from Amazake making to Miso making.
The depth of flavour from Kawachi-kin Ki-Koji is absolutely distinctive. This Koji spore is excellent for Barley Koji making too.

*The packet comes with a slip “Koji and co - Enjoy Safe Koji Fermentation“.

※ It may take several weeks to be delivered to New Zealand.