Koji is the result of growing Aspergillus oryzae on cereals rich in starch such as rice or barley. During cultivation, Aspergillus oryzae, called Tane-koji, creates a white down around the seeds, propagating its filaments in order to reproduce itself. By this action, Aspergillus breaks down starch and thus produces a large amount of amino acids and enzymes beneficial to the body and the intestinal flora. The rice koji is used to make Miso soy, chickpea or other, amazake, Shio-koji Sake, Shochu, etc.
100% RICE KOJI * (WHITE ROUND RICE, ASPERGILLUS ORYZAE) * CERTIFIED UNDER 'NATURE AND PROGRESS'