Using the special techniques such as cultivation, fermentation, and aging to commercialize the useful microorganisms. Fermented foods are indispensable in Japanese food culture, and koji is an important element of these fermented foods such as miso, soy sauce, and sake. Made from rice produced in Japan, this Koji is perfect for making homemade Amazake, Shio koji, Shoyu Koji.

Keep refrigerated after opening

*Photo for reference only.