• Long-haired white spore aspergillus oryzae.
  • Used to ferment soy beans to make soy sauce and miso.
  • Use to saccharify rice, grains, or potato to make alcoholic beverages like Sake.
  • No tendency to brown.
  • Sweet aroma and flavor ideal for shio koji, sweet sake, and white miso.
  • Imported from USA.
Shirayuri koji is a long-haired white spore aspergillus producing white and soft versions of koji. Shirayuri has no tendency to brown and has a sweet aroma and flavor. These characteristics make it Ideal for shio koji, sweet sake, and white miso. Usage ratio: 1g Shirayuri koji to 1kg of rice

Shirayuri Koji [Aspergillus oryzae] Spores ❤ Gluten-Free ☮ Vegan - 10g/0.35oz

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