This koji is used in variety of Asian and North east fermentation. Based on the substrate (rice, starch, lentils, soyabean etc.) it will produce very exciting and different results. It is a must to have if you plan to experiment with Asian cuisine. You can make rice wine saki, miso, tempah etc. Please choose between sweet aromatic sake and dry rice wine.
Unlike rice wine yeast balls, this koji was prepared in a lab under stringent hygenic conditions for consistent quality.