Koji Kin Starter Spore Sake Miso Dry Aged Steak Amazake

Good product! I made a couple of batches of koji rice and beans for the first time using this for a type of miso. It grew exceptionally well on the beans and rice, the enzyme produced are working their magic because the homemade miso is tasting great after only a month or so of aging! Once I deplete this pouch I’ll be buying more!

Works great. It’s real live spores. I made some great koji and some really nice sake from that.

I like experimenting a lot with yeast strains and fermentation. I purchased this to test conversion of heirloom corn for bourbon production. This strain of Koji works well on American maize, even 2 year old grains. The conversion process exceeded expectations and umami flavor enhanced the corns flavor ten fold. Spirits taste great white, can't wait to age the bourbon.

I used this to dry age a steak in 48 hours, the results weren’t drastic but it was even better than when I tried to use fresh koji and a cheesecloth!

Used this to inoculate soy beans for soy sauce making and rice for sake. Good stuff

I think the strain seems pure because the smell of the rice koji I make with this koji kin have nice fragrance. I made rice koji with it and my miso is on the fermentation process now and I hope I can reach the success of homemade miso. So far my miso smells just like store-bought miso but freshener. However, this koji kin can't make soybean koji to make soy sauce. I've tried three baches of soybean koji with this koji kin. My cooked soybeans all turned out unbearable stink from the third day of fermentation and began to look like natto. I tried to use the same method as making rice koji and also tried only cover with a clean cloth and blanket to adjust the temperature by removing blanket when soybean reached 35C. I would like to hear any successful story about using this koji kin to make soybean koji.

Worked for making sake

pontente inicador y dura mucho mas en refri