Hishiroku Kairyou Chohaku-kin Koji Starter Spores 0.7 oz (20g) Sachet
Hishiroku Kairyou Chohaku-kin koji spores in a 20 g powder sachet, sold by Kawashimaya. An Aspergillus oryzae starter for white rice koji, miso, amazake and sake.
Price range: See on Amazon
What we liked
- + Made by Hishiroku of Kyoto, described in the listing as a 300-year-old specialist koji maker.
- + One 20 g sachet is rated to make up to 15 kg (33 lb) of rice koji, more than most home batches need.
- + Powder format lets you adjust the dose, and the listing suggests using 2 to 3 times more for better results.
Trade-offs
- - Spores only: you still need steamed rice and a warm, humid incubation setup to grow koji.
- - A 20 g sachet is a lot for an occasional maker, so leftover spores need careful cool, dry storage.
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