Rice Koji is made from slightly polished, Organic Short Grain Brown Rice. Made by inoculating steamed rice with the spores of Aspergillus oryzae.
During a two-day fermentation process the rice is transformed into sweet, fragrant Koji. Rice koji is used as a starter to make a number of other fermented foods besides miso, such as sake, amazake (a sweet pudding), rice vinegar, and mirin.
