Koji Spores for Barley Koji from Bio'c

Tane Koji / Koji Starter This Kosher-Certified koji spore is suitable for making Barley Koji, which can be used for barley miso making. The color of this spore is white. This fungus grows well on barley and is recommended for beginners. The Barley Koji made from this koji spore can be used for Mugi Miso (barley miso) and Kinzanji Miso (a complex dish made from rice koji, soybean koji, barley koji and vegetables). This koji spore includes amylase, a saccharifying enzyme and well-balanced enzymes. Instructions:https://kojiyasanzaemon.myshopify.com/pages/howtomake-preparing Size:20g/0.7oz (This can be used to make 10kg/22lb of Barley Koji) Shelf Life and Storage Information:The expiration date is printed on the front label. Store at room temperature (59F°-77F°/ 15℃-25℃), avoid moisture and direct sunlight. Consume the product soon after opening. Any remaining spores should be sealed well. About Bio'c:The oldest koji manufacturer in Japan, Bio'c started as Kojiya Sanzaemon in Kyoto 600 yea