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1. www.walmart.com › ip › RHAPSODY-ORGANIC-KOJI-Vermont-Amazake-Koji-Shio-Koji-SakeRHAPSODY ORGANIC KOJI - Vermont, - Amazake Koji/Shio Koji/Sake...

   www.walmart.com › ip › RHAPSODY-ORGANIC-KOJI-Vermont-Amazake-Koji-Shio-Koji-Sake

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   Arrives by Thu, Nov 9 Buy RHAPSODY ORGANIC KOJI - Vermont, - Amazake Koji/Shio Koji/Sake Koji, 3-pack (3 x 16 oz) at Walmart.com

2. www.fermentationculture.eufermentationculture.eu - A shop for fungal startercultures

   www.fermentationculture.eu

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   Here you can buy Koji spores for any kind of Koji you might want to make. We also have Natto and Tempeh spores and fermented foods (made by us!) such as Miso and Shoyu – all organic. Dried Koji is also available!

3. www.japannakama.co.uk › koji-kins-the-power-of-fermentationKoji Kins: The Power of Fermentation - Japan Nakama

   www.japannakama.co.uk › koji-kins-the-power-of-fermentation

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   24 maj 2024 · Fans of soy sauce, mrin, miso, sake & shōchū have Koji to thank for their flavour adventures. We salute Japan’s national fungus, a centuries-old mould that revolutionised Japanese cuisine and is still inspiring cooks and gourmands today. Shop Koji Kins. Quick View.

4. twoguysandacooler.com › making-traditional-japanese-sakeMaking Traditional Japanese Sake – 2 Guys & A Cooler

   twoguysandacooler.com › making-traditional-japanese-sake

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   20 mar 2020 · The next most important ingredient in making sake is koji (aspergillus oryzae). This mold is critical in the process and sake can not be made without it. The role of this incredible mold is to break down the carbohydrates in rice to turn them into fermentable sugars.

5. homebrewsake.com › koji-kin-from-scratch-well-sortaKoji-kin from Scratch, well sorta – Home Brew Sake

   homebrewsake.com › koji-kin-from-scratch-well-sorta

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   Of the strains useful for sake are koji-kin for Amazake (a sweet drink) and many variations for different types of sake. The one I sell is from GEM Cultures and is near the amazake end of the spectrum.

6. sakestreet.com › en › mediaWhat is Yellow Koji? - Learn the Role, Characteristics and...

   sakestreet.com › en › media

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   In sake brewing, there is a saying “1 for koji, 2 for moto (yeast starter), and 3 for tsukuri (fermentation)” based on the order of importance of the process. Koji, which is considered the most important, is probably more commonly seen as a way to add flavor and aroma these days.

7. www.jotosake.com › education › making-kojiMaking Koji - Joto Sake

   www.jotosake.com › education › making-koji

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   Koji is the essence of sake. It is what separates sake and shochu from other alcohol beverages. It is also what connects sake to shoyu (soy sauce), miso, and other Japanese fermented foods. Records of koji being used in Japan date back to the 3rd century A.D.