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.