Koji Spores for White Koji from Bio'c Miso The tea cup is semi-porcelain

The tea cup is semi-porcelain Banko-yaki

Product Information:

our number one goal is to offer the safest shipping methods possible

First maintenance (18~20hr after applying the koji spores): Maintain the koji temperature within 35~38℃

blending and fermenting the highest quality domestic ingredients with our Los Angeles climate

Koji Spores for White Koji from Bio'c Miso The tea cup is semi-porcelainTane 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