Fast-growing麹菌: Enables quick and reliable fermentation for beginners
Strong amylase enzyme: Extracts natural sweetness and flavor from rice
Vivid white cells: Ensures clear, visually appealing fermentation results
Versatile use: Suitable for making miso, soy sauce, and traditional Japanese sauces
Easy-to-use 20g package: Convenient for home and professional kitchens
Summarized by Shop
Koji Starter for Rice 20g
(Can be used for 10kg of raw ingredients)
Uses koji mold that produces white spores, resulting in koji with a vibrant white color. This koji starter uses a fast-growing mold, making it easy for beginners to cultivate with fewer failures. It has strong amylase saccharification enzymes, which can bring out the natura
