Tane Koji / Koji Starter

This Kosher-Certified koji spore is suitable for making Barley Koji, which can be used for barley miso making. 

The color of this spore is white. This fungus grows well on barley and is recommended for beginners. The Barley Koji made from this koji spore can be used for Mugi Miso (barley miso) and Kinzanji Miso (a complex dish made from rice koji, soybean koji, barley koji and vegetables).

This koji spore includes amylase, a saccharifying enzyme and well-balanced enzymes.

Instructions:
https://kojiyasanzaemon.myshopify.com/pages/howtomake-preparing

Size:
20g/0.7oz
(This can be used to make 10kg/22lb of Barley Koji)

Shelf Life and Storage Information:
The expiration date is printed on the front label. Store at room temperature (59F°-77F°/ 15℃-25℃), avoid moisture and direct sunlight. Consume the product soon after opening. Any remaining spores should be sealed well.

About Bio'c:
The oldest koji manufacturer in Japan, Bio'c started as Kojiya Sanzaemon in Kyoto 600 years ago. They are now located in Toyohashi, Aichi prefecture, which is known for its traditional Japanese fermentation of sake, miso, mirin, shoyu and vinegar brewing. Made in a temperature-controlled, clean room of the highest standards, they produce exceptional koji.

Attention: 
Do NOT use the resulting koji from this product as a starter to make new koji (Tomo- Koji). Bio'c has collected and studied their Koji since the ancient times. They hold the knowledge of their Koji's characteristics and have confirmed its safety. In addition, Bio'c owns their Koji as their property. Any redistribution of their Koji to a third party is not permitted. We are not responsible for any accidents caused by duplicated Koji. 

*Amazake Co. is an authorized distributor of Bio'c Co., Ltd. in U.S.