KOJI-KIN 10 g (6 kg rizs - 22l sake)
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KOJI-KIN 10 g (6 kg rizs - 22l sake)
Freeze-dried culture of the koji (Aspergillus oryzae) mould. Indispensable if you want to make your own sake. This culture converts the starch in the rice into sugar. With recipes. Sufficient for making 22 litres of sake out of 6 kg of rice. Content: 10 g.
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