Light Rice Koji Spores

(22 customer reviews)

From: 6,00

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


Best suited for sweet misos (shiro miso) and amazake.
This is our go-to strain for the dried rice koji that we sell.


Weight0.8 g

For 5 kg, For 50 kg, For 200 kg

22 reviews for Light Rice Koji Spores

  1. Ludwig Ringbom (verified owner)

  2. Paul Florence (verified owner)

  3. Ronny Staquet (verified owner)

  4. Maria Bachler (verified owner)

  5. Sintija Skarstāne (verified owner)

  6. Maria Crete (verified owner)

    Am very happy with the product. Thanks

  7. Lorenzo Andreatta (verified owner)

  8. Giulia Pupa (verified owner)

  9. Michael Falkensteiner (verified owner)

  10. José Francisco Torres Gonzalez (verified owner)

    Calida, precio y tiempo de enviar el producto. Perfecto.

  11. jere Vihervaara (verified owner)

  12. raul masu (verified owner)

  13. Claudia Liliana Quiroz Ramirez (verified owner)

  14. sébastien martial (verified owner)

  15. Milan Lekic (verified owner)

  16. John Faul (verified owner)

    Used the spores to make white koji rice for the fermentation of brown rice sake
    Innoculated white organic short grain rice to make the koji rice – this however took 72 hours but the end result was perfect – pure white koji rice cakes. However the smell was neutral
    Then added the white koji rice to brown organic short grain rice and then added some pure laboritory cultivated yeast and let it ferment for two weeks.
    Again the end result was excellent but the white koji rice added remained hard while the rest of the brown rice melted (so to speak)
    Problem with the hard koji rice is I like to add the lees to my porridge in the morning – the hard koji rice is not that easy to digest

  17. jay ciccarelli (verified owner)

    Only praise as products arrived in only a few days. The spores are very active and top quality. Will absolutely be ordering more.

  18. Francesco Todescato (verified owner)

    Produced good quality rice koji over 48 hours. Now making miso with it but I have some months to wait before I can tell the result…!

  19. Alexandre Carreira (verified owner)

  20. Anna Williams (verified owner)

  21. Kevin Perlinger (verified owner)

    My go to strain for everything. I use it for every type of Miso, short or long aged. The smell is great and depends on the substrate you use. Rice makes a floral-mushroom kinda smell and wheat berries one with fruity notes.

  22. Markos (verified owner)

    My first attempt at making koji with these spores was great.

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