PURE RICE KOJI SPORES FROM KYOTO 20GR

Pure rice koji spores (Aspergillus oryzae) used to inoculate steamed rice and start koji cultivation. These spores are the foundation for making miso, sake, shio koji, and other ferments. Serving suggestions: • Dust over cooled steamed rice and incubate to grow your own koji • Use the cultivated koji as a base for miso, amazake, or shio koji • Store sealed and cool to keep the spores viable between batches

• Origin—
• Format20GR
• Lead timeShips in 1–2 days
• PaymentBank transfer or secure link
• ShippingCold-packed, tracked, EU-wide