Koji - Soy Sauce, Miso, "Dry Aged" Meats

This Yellow Koji is produced with 70% milling ration rice (30% is milled off as flour).

Koji (Aspergillus oryzae) is a fungus that is grown on rice during the Sake making process. Koji is grown on rice which breaks down starch in the rice to a more fermentable sugar source. Yeast can then use these sugars during fermentation  to produce sake.

Yellow koji should be used for sake brewing at a koji to grain ratio of 1:5 (20%) = 20oz koji : 5lb polished rice.

20 oz package. Shelf stable. Best used within 1 year.