Koji is steamed polished rice, inoculated with the Aspergillus oryzae culture, specifically developed for long-term miso fermentation (6 months and longer), has a higher ratio of protease (breaking down proteins).
Long term rice koji used for the darker heartier miso varieties.
Ingredients: certified organic lightly polished brown rice, Aspergillus oryzae culture, Color varies from white to yellowish green.
