Koji Spores for Black Koji from Bio'c

Tane Koji / Koji Starter This Kosher-Certified koji spore is suitable for making Shochu Koji (a.k.a Black Koji), which can be used for Shochu and Awamori (Japanese distilled alcohol) The color of this spore is white. It will turn black as it glows. Instructions:1. First stage (after applying the koji spores): Maintain the koji temperature within 35~38℃ 2. First maintenance (18~20hr after applying the koji spores): Maintain the koji temperature within 35~38℃ 3. Second maintenance (25~27hr): Maintain the koji temperature within 35~38℃ 4. Third maintenance (30~32hr): Bring down the koji temperature within 32~33℃ 5. Completion: 42hrs after applying the koji spores. You can find the detailed procedure from the following link:  https://kojiyasanzaemon.store/pages/howtomake-kurokoji *If an incubator was used for the yellow koji spores (such as koji spores for rice, barley and soy source) previously, make sure that you sanitize the incubator very well. Otherwise, if the yellow koji spores left