Hishiroku Koji Starter Spores Powder - Chouhaku Kin Fungal Seed Sachet, Made in Japan 0.7 oz (20g)

Works very well. I have tried one other brand that worked, but had mixed results. This consistently makes a nice koji rice "mat" every time with little maintenance. I am using roughly 1/8th of a teaspoon to inoculate and have my temperature between 85-90 degrees Fahrenheit and my humidity between 79 and 82 percent with the rice between two pieces of cloth. I then flip the rice every 12 hrs until 36-48 hrs have passed and haven't had a failure yet. Will most definitely buy again.

I used this to make soy sauce and it really worked well for making the koji.

My daughter wanted to try making her own soy sauce. We knew nothing about it, so looked online how to do it. One of the needs was Koji starter for the soybeans. Basically, you soak the beans for a while, then add the Koji, which starts the fermentation process that turns the beans into soy sauce. We tried making 4 jars of sauce, and only 3 of them are fermenting properly. We do not know if it was us or the Koji, but we did everything exactly the same for each jar. Again, it may or may not have been something we did, but given that one did not ferment properly, I'm going with a 3 star review. Soy sauce takes months to make, so no idea yet how it turned out flavor wise.

OhhHhhHh yeah baby I made some sweet sweet sake with this Koji kin. Actually I made Koji…. Then made sake. This worked well!

worked well on my initial try at sake making.

Works good. Used for amazake and working on sake. Spores are white, so it can be hard to tell when it has spored. I used a microscope and saw unopened pods at about 50hours. Recommend not letting it go longer.This makes 15kg koji, but because most recipies use only a fraction of koji to rice, it will last a long time.

Great product for home made rice vinegar!

I’ve grown koji for years and very experienced at the processe. This spore was recommended for miso and amazake so i gave it a try. After going through 20lbs of rice and various techniques of growing I ended up with the same very poor results.This strain has little to no trace of amilase enzyme, very faint smell and not strong smell like other koji, the smell is clean and not rich and heavily floral. The koji is growing strong and aggressively with a beautiful white color, not prone to coloration or sporulating. But the problem is the enzyme production at the last 12hrs of growth, I’ve always maintained a 97 Fahrenheit temperature for good amilase production even tried up to 104 on different batch to see the difference, this koji is actually resilient and can maintain high temperature produced by itself, I made amazake with all the different batch and not a sweet and fragrant at all. I don’t about miso but this is to me a wasted product if it canr even make amazake which is one of the easiest use for koji.The price reflect the quality and I don’t recommend this product to anyone serious enough to make koji.