Koji Spores for Rice Koji from Bio'c

  Tane Koji / Koji StarterThis Kosher-Certified koji spore is suitable for making Rice Koji which can be used for Amazake and Shio-Koji (salted-koji) making. The color of this spore is white, which results in bright white koji. This fungus grows relatively fast and is recommended for beginners. The amylase, a saccharifying enzyme, is strong and the power of this enzyme brings out the original sweetness and deliciousness of rice. The finished koji can be used universally for Amazake, Shio-Koji, and koji pickles. The white color of this koji lasts a long time, so it is especially recommended for making amazake. Instructions:https://kojiyasanzaemon.store/pages/howtomake-komekoji Size:20g/0.7oz (This can be used to make 10kg/22lb of Rice 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