Koji-Kin gr 10
Koji-Kin culture
Freeze-dried culture of the koji mould. Indispensable if you want to make your own sake. This culture converts the starch in the rice into sugar. With recipes. Sufficient for making 22 litres of sake out of 6 kg of rice. Content: 10 g.
Only 1 remaining
Fast shipments
According to the needs of each customer
Secure payment
Maximum protection during the purchase on all our numerous payment methods
+10000 reviews on Trustpilot
For over 30 years, thousands of customers have trusted us with the purchase of ingredients and equipment
| Cod. | 3356012 |
|---|---|
| Ingredients | Freeze-dried culture of the koji (Aspergillus oryzae) mould |
| Weight in gr. | 10 |
| Best before | Nov 15, 2027 |
Product Questions
Fast shipments
According to the needs of each customer
Secure payment
Maximum protection during the purchase on all our numerous payment methods
+10000 reviews on Trustpilot
For over 30 years, thousands of customers have trusted us with the purchase of ingredients and equipment