<ul><li>Long-haired 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>No tendency to brown</li><li>Sweet aroma and flavor ideal for shio koji, sweet sake, and white miso</li></ul><br><br>Description Shirayuri koji is a long-haired white spore aspergillus producing white and soft versions of koji. Shirayuri has no tendency to brown and has a sweet aroma and flavor. These characteristics make it Ideal for shio koji, sweet sake, and white miso. Other Details Dietary Attributes: Plant-Based, Gluten-Free, Keto-friendly Ingredient List: Shirayuri Koji Allergen(s): None Documentation: Spec/SDS/COA/Misc Videos Koji? The 'New and Trendy' 3,000 Year-Old Ingredient. WTF - Ep. 107 With recorded history dating back to 300 BC, Koji continues to... Koji Part 2: Enzyme Extraordinaire. WTF - Ep. 221 In this follow up episode to our Koji primer, we tackle differ...

Shirayuri Koji [Aspergillus oryzae] Spores ? Gluten-Free ? Vegan - 10g/0.35oz