About koji packs
These are the packs of koji grown on various substrates traditionally found in Japan. We grow koji in small batch in traditional koji-buta method in which koji growth is carefully monitored during 48 hours of koji making. Achieving the optimal temperature and humidity transition for koji ensure the maximum production of koji’s enzymes.
If you have particular idea in mind how you use koji for, please consult us before purchasing. We will make sure that the balance of enzyme in koji will suit your application.