Koji is steamed polished rice, inoculated with the Aspergillus oryzae culture, specifically developed for short-term miso fermentation (3 weeks to 6 months), has a more balanced ratio enzymes, making it more of an “all purpose” koji.
It is high in amylase enzymes, that break the complex carbohydrates down into simple sugars, creating the typical sweet flavor of this particular type of miso.
Short term rice koji used for sweeter miso varieties.
Ingredients: certified organic lightly polished brown rice, Aspergillus oryzae culture, Color varies from yellowish green to earthy green.
