Sake Koji Spores

9,50 incl. VAT (8,64 excl. VAT)


These spores are specifically bred for making Sake. Unlike Miso and Soy Sauce spores, they produce much less protease. This is good, because too many free amino acids can be bad for the overall taste of Sake.

On the other hand, more amylase means that the starch of the rice is more completely used for the alcoholic fermentation. We are still searching for a proper yeast to be used for making sake, stay tuned =)

1.75 g of spores per bag. This is for 5 kg of substrate.

Additional information

Weight 1.75 g


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