Barley Koji Spores

(6 customer reviews)

From: 6,00

The amount refers to how much wet substrate can be inoculated. For more info, click here.


Spores best suitable for barley. From personal experience with the strain: it smells amazing!


Weight0.8 g

For 5 kg, For 50 kg, For 200 kg

6 reviews for Barley Koji Spores

  1. Steve

    Great product. While I had never made koji before, I have now made (and consumed) quite a few batches with these spores and all have worked out great. Since I have no prior experience I’m judging the spores based on reading what should happen from other sources (aroma and taste of the final product, timecourse of initial growth (~24-30h until initial growth+fragrance) and sporulation (~48-52h) and lack of any contaminants (no other strange coloured molds, off-smells, slimyness etc) ). Based on these criteria, would highly recommend :).

  2. Will H. (verified owner)

    These were the first koji spores I’ve used, as previously I’ve only ever made batches with dried koji rice. However, after trying these I’m never going back! They worked fantastically for me on my first go with them. The barley koji I made was really strong growing, with a really delicious apricot smell and a sweet taste, that I haven’t managed to properly achieved before. I’d highly recommend!

  3. Sardine

    I wrote this summer a research paper about fermentation in France. So I wanted to try out my own koji (to make beef/peas/grasshopper garums). I tried amazon’s koji, and I was really disappointed. This one is INCREDIBLE so efficient, strong and tasty I’ll buy all my next spores on this website now

  4. Yanik Stavdal (verified owner)

    This strain grew extremely well on brown rice, even better than it did on pearled barley under the same conditions. Both had a wonderful aroma and I am looking forward to trying this strain on other grains as it seemed to grow better on a whole grain than a hulled one. Perhaps buckweat or quinoa.

  5. Carola (verified owner)

    I just made my second batch from these spores (one gramm) and again it smelled wonderful. The first time, I felt a little unsure of how to handle each step. However, the whole process was without any problems. I may have stopped too early the first time (after 38 hours), but I felt like the barley was “ripe”. Fortunately, my oven has a 35 degree function, so I just use my oven with a damp towel over and another under the barley bleach. It works well and the temperature never got above 35 degrees.

  6. Lea (verified owner)

    “Barley Koji Spores” sind die ersten Sporen die ich gekauft habe und ich habe damit auch meinen ersten eigenen Koji hergestellt. Der Koji war nach ca. 43 – 44 Stunden fertig und es hat auf anhieb super funktioniert. Ich bin mit dem Produkt sehr zufrieden!

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