Koji Kin Starter Spore Sake Miso Dry Aged Steak Amazake

I've been using this to make sake and it's an amazing product. I only need 1/4th of a tea spoon to make enough koji rice for 2 gallons of sake. This stuff works quickly! I've made 30 gallons of strong sake and haven't even went through half of this pack.

Good product! I made a couple of batches of koji rice and beans for the first time using this for a type of miso. It grew exceptionally well on the beans and rice, the enzyme produced are working their magic because the homemade miso is tasting great after only a month or so of aging! Once I deplete this pouch I’ll be buying more!

Made a great Sake. Many sucessful cultivations.

I'm making some soy sauce, so I can't really give a final review for months yet, but I can say that the culture here certainly was the correct strain from the smell of the fermentation, and was viable. I'm satisfied with it. It was also enough to make about 100 gallons of soy sauce, so I'm really going to have to try out that steak aging technique. Revisiting this, after a couple years I pulled the forgotten bottle of soy sauce out of my closet, and my Filipino wife tasted it. "Just like back home!" So I'm going to make a new, much larger batch.

got exactly what I expected

I like experimenting a lot with yeast strains and fermentation. I purchased this to test conversion of heirloom corn for bourbon production. This strain of Koji works well on American maize, even 2 year old grains. The conversion process exceeded expectations and umami flavor enhanced the corns flavor ten fold. Spirits taste great white, can't wait to age the bourbon.

Works great. It’s real live spores. I made some great koji and some really nice sake from that.

I think this brand might be better for charcuterie than for amazake or shia koji, but that's just my personal taste. I find the fragrance of this brand to be reminiscent of commercial laundry soap. I really can't stand i t in amazake. I used it on beets that I then dry aged and liked it much more that way. I have problems getting a thick mycelium mat and proper penetration on the rice grains with this brand. Hishiroku brand Kairyou Chouhaku kin works much much better for me.