<ul><li>White spore aspergillus oryzae</li><li>Used to ferment soy beans to make soy sauce and miso</li><li>Use to saccharify rice, grains, or potato to make alcoholic beverages like Sake</li><li>Browning tendency makes it ideal for darker colored miso or shoyu koji</li></ul><br><br>Shiragiku koji is a white spore aspergillus with stronger saccharifying power than Shirayuri aspergillus. Shiragiku has a higher tendency to brown which makes it ideal for darker colored miso and shoyu koji. Usage ratio: 1g Shiragiku koji to 1kg of rice

Shiragiku Koji [Aspergillus oryzae] Spores Gluten-Free Vegan - 200g/8oz