Red Rice Koji Spores
Symbolic picture. All products that we sell are viable for at least 2 months. Any spores that are viable for less time will be on sale.

Red Rice Koji Spores

(39 customer reviews)

From: 6,00€

The amount refers to how much wet substrate can be inoculated. For more info, click here.

This is a strain for long-term rice misos, also known as red rice miso.

To avoid any confusion: this is NOT Monascus Purpureus. It is Aspergillus Oryzae. We don’t sell M. Purpureus, as it is both hard to source and hard to grow.

Weight 0,8 g
Amount

For 5 kg, For 50 kg, For 200 kg

39 reviews for Red Rice Koji Spores

  1. Luis (verified owner) –

    works perfectly!

  2. Matías Rocha (verified owner) –

  3. Erwin Zwart (verified owner) –

  4. Kera (verified owner) –

    I thougt starting my first koji project would have more hiccups, but everything went smoothly. Prices are on point, shipping time was also good. I actually sucessfully grew koji with it. I can’t really talk about the finished product, cuz my red miso is only 3 months in (aiming for 6 at least), but already smells good. I’m genuinely happy that someone just across the border is doing this kind of niche thing. If I wanted to start another koji project I would definitely order from here again. Thank you!

  5. Sotirios Pilafidis (verified owner) –

  6. Oliver Prinzing (verified owner) –

  7. Giacomo Rosilho de Souza (verified owner) –

  8. Martin Taylor (verified owner) –

    Great and fast service! Reliable products, will order again soon.

  9. Sebastian B. (verified owner) –

    Koji worked its magic! The spores did as promised.
    Nice Customer service. Great information on website.

  10. Erwin Zwart (verified owner) –

  11. Horváth Dániel (verified owner) –

    Works very well even at low temp 30 C. Started a few batches and now looking forward the aging,

  12. Zsuzsa Balogh (verified owner) –

  13. VERONIQUE FORTIN (verified owner) –

  14. Charlie Gros (verified owner) –

    Amazing!!!!

  15. Erlis Themeli (verified owner) –

    Delivery was fast, well labelled and accompanied by an explanatory leaflet.
    For me, this was the first experience using spores to make koji. I used these spores to inoculate basmati rice and all when fine.
    I used the koji to make different short fermentation miso from soya beans, split peas, and dark lentils + dried porcini mushrooms. I made also a long fermentation batch with soya beans.

  16. Armando Trapletti (verified owner) –

  17. Jürgen (verified owner) –

    Super fast delivery. Great quality that allows me to produce perfect Koji from different types of rice even with my selfmade stuff. Can 100% recommend the spores!

  18. Guido Bauhammer (verified owner) –

  19. Cédric Laborde (verified owner) –

    Fast delivery and perfectly packed. I have already used red koji spores that have worked perfectly with the basic solution, oven and hot water bottles. 4 kg of miso are aging, and I did a little bit of shio koji.

  20. Sebastian Kihlstrand (verified owner) –

  21. Fulvia (verified owner) –

  22. Tobias Friedrich (verified owner) –

  23. Andy Willis (verified owner) –

  24. Xenia Blanco (verified owner) –

  25. Xenia Blanco (verified owner) –

  26. Davide belli (verified owner) –

  27. Sarah F. (verified owner) –

  28. catherine limouzy (verified owner) –

  29. KARLIS LANGINS (verified owner) –

  30. Ludwig Ringbom (verified owner) –

  31. Paul Florence (verified owner) –

  32. Luis Sánchez (verified owner) –

    Awesome!

  33. Delphine Rehfuss (verified owner) –

  34. João Alves (verified owner) –

  35. James Sherwin (verified owner) –

  36. Claudia Liliana Quiroz Ramirez (verified owner) –

  37. Eric Morris (verified owner) –

  38. Enrico Bufarini (verified owner) –

    Very good products. I use this strain for making sweet red miso (Edo miso) because it needs just one month of fermentation, I cannot wait 12-24 month for red miso. The sweet red miso tastes delicious.
    I incubated my Koji at 30 degrees C for 48 hours.

  39. Jean-Luc (verified owner) –

    Cultured on basmati rice, at room temp. Kitchen at 25-26°C, rice/koji mat temp at 30-31°C.
    Fully grown at 50 hours.

    rich overripe fruit fragrance.

    Quick and reliable shipment to Switzerland.

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