Sake Koji Colonized Petri Dish (Aspergillus oryzae)

Sake koji colonized Petri — Aspergillus oryzae

A colonized Petri dish of Aspergillus oryzae, the white koji mould used to make rice koji, the starter for sake, amazake, miso and shio koji. This is a fermentation culture, not a mushroom that fruits on wood or grain spawn.

What you receive

• One colonized Petri dish of Aspergillus oryzae (sake / white koji)
• Spores and mycelium on agar, produced in our laboratory in Italy
• Species label: Koji Sake / Aspergillus oryzae

How it is used

Transfer from the plate onto steamed short-grain rice (or another steamed cereal) under clean conditions to grow rice koji. Typical koji beds run around 27–30 °C for about two days; keep the bed below 42 °C and stir to vent heat. From rice koji you can make amazake, miso, shio koji or continue into sake brewing.

This dish is a laboratory starter. It is not a ready koji-kin bag of rice and it is not a mushroom fruiting culture.

Storage

Keep refrigerated until use. Culinary fermentation culture. Packed and shipped from Mercato San Severino, Italy. Processing 1–3 days.