Black Koji Spores




This is a special type of Koji which is usually used for making Shochu, a distilled drink.  A special characteristic of it is not only that it is black, but also that it produces citric acid. It is for that reason that I think it has potential for some interesting new creations.

This is Aspergillus awamori, not Aspergillus oryzae, like most kinds of Koji.


1.75 g of spores per bag. This is for 5 kg of rice, barley or a different substrate.

Additional information

Weight 1.75 g


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