Koji Starter, 40 oz

40 oz. of polished sake rice that has been incubated with Koji. This is not a spore package, but rather an active culture of koji growing on polished sake rice. This culture is also used by a Major US Sake Maker. Koji is essential for sake making as it converts the non-fermentable complex starches present in a sake mash to fermentable simple saccharides, allowing yeast to produce alcohol.