KOJI-KIN 10 g (6 kg rizs - 22l sake)
Write review
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.
Write review
Name
E-mail
Message
Advantages
Disadvantages
Rate
Reviews of the product
Be the first to review this product!
barion_com