Red Rice Koji Spores

(2 customer reviews)

From: 6,00

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


This is a strain for long-term rice misos, also known as red rice miso.

To avoid any confusion: this is NOT Monascus Purpureus. It is Aspergillus Oryzae. We don’t sell M. Purpureus, as it is both hard to source and hard to grow.

Weight0.8 g

For 5 kg, For 50 kg, For 200 kg

2 reviews for Red Rice Koji Spores

  1. Jean-Luc (verified owner)

    Cultured on basmati rice, at room temp. Kitchen at 25-26°C, rice/koji mat temp at 30-31°C.
    Fully grown at 50 hours.

    rich overripe fruit fragrance.

    Quick and reliable shipment to Switzerland.

  2. Enrico Bufarini (verified owner)

    Very good products. I use this strain for making sweet red miso (Edo miso) because it needs just one month of fermentation, I cannot wait 12-24 month for red miso. The sweet red miso tastes delicious.
    I incubated my Koji at 30 degrees C for 48 hours.

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