Koji Spores for White Koji from Bio'c Miso The tea cup is semi-porcelain

The tea cup is semi-porcelain Banko-yaki

You can add Matcha

- Ancient Sea Salt (Real Salt)

Place in a sealed container or bag and marinate in the refrigerator for 2–24 hours

Experience the perfect balance of zesty yuzu citrus and naturally fermented shio koji

Koji Spores for White Koji from Bio'c Miso The tea cup is semi-porcelainTane Koji Koji Starter This Kosher Certified Koji spore is used by Shochu distilleries in Japan. These spores are Aspergillus luchuensis. Koji made from White Koji Spores has a sweetness from the rice decomposition and a sour taste from the naturally occurring citric acid. The color of the spore itself is somewhere between off white to eggshell color, and the finished Koji has a white color and a beautiful appearance. You can enjoy a sour taste