Koji kin (Koji Starter) 20g for making approx 15kg Rice-Koji(Kome-koji)

This Koji is suits for "Miso""Amazake""Shio-Koji""Shoyu"

This koji kin is well-balanced in enzymatic power and is characterized by a excellent aroma of old-fashioned koji.


About Kyoto, Hishiroku

HISHIROKU has been over 350years history in Kyoto JAPAN as a traditional Tane Koji company. Now a days There is only 10 companies left in Japan. 


How to Store ?

If its Unopened, Keep it dry and cool place.

Once it opened, Sealed it tightly and keep in cool dry place, it can be keep in 6 month.I recomend you to use as soon as possible.



Australia Only

Kyoto,Hishiroku "Chohaku-kin""Koji-kin" for Miso