Koji Culture For Sake Making 40oz package

40oz of Rice that has been incubated with Koji (Aspergillus Oryazae). This is not a spore package, but rather an active culture of koji growing on polished sake rice. Koji in a sake mash to fermentable simple saccharides, allowing yeast to produce alcohol. KEEP FROZEN Koji culture has been used for centuries in many different applications ranging form: - Fermenting soy beans for Soy Sauce or Miso - Converting starches in Rice to be used to make Sake - "Dry Aging" Steak Cuts, and other Meats