Isesou Miyako Malted Rice

• You can make shio koji and sweet sake easily at home
• Processed by low-temperature drying technology, it can be stored for a long time
• Specially long mycelium makes fermentation easier and more powerful
  

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.