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Ships within 48 hours · Estimated delivery Sep 4 - Sep 9
brown rice Japan-crafted Amazake
- Ancient Sea Salt (Real Salt)
You can add Matcha
First maintenance (18~20hr after applying the koji spores): Maintain the koji temperature within 35~38℃
Koji Spores for White Koji from Bio'c Miso brown rice Japan-crafted AmazakeTane Koji Koji Starter This Kosher Certified Koji spore is used by Shochu distilleries in Japan. These spores are Aspergillus luchuensis. Koji made from White Koji Spores has a sweetness from the rice decomposition and a sour taste from the naturally occurring citric acid. The color of the spore itself is somewhere between off white to eggshell color, and the finished Koji has a white color and a beautiful appearance. You can enjoy a sour taste
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