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If you like fermentation and want to make Shochu at home, try this new Koji starter. In addition to Shochu, you can also make Amazake, Soy Sauce Koji, and Salt Koji. The taste will be refreshing with solid citric acidity. Making Koji is the same as that of A.Oryzae Koji, but it is more complex than A.Oryzae. (1) Easy to dry, (2) The temperature rises quickly.
Compared to A.Oryzae, it dries out more quickly. It is recommended to lightly humidify it with a mist on a cloth-covered sheet during the process. The standard time for Koji to appear is about 40 hours, which is faster than Oryze Koji.
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Contents：20g (for 15kg of white rice)
Manufactured by: HishirokuThis Kuro Koji is full of power to produce a large amount of citric acid, resistant to bacteria
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Free shipping to U.S., Canada, and Mexico
Please pre-order early to make sure you don't miss out. Products will be shipped around the end of April.