White koji (Aspergillus luchuensis) produces citrusy notes and naturally generates citric acid during fermentation, balancing sake brews in warmer conditions. Sold in a ready-to-use 20 oz package — enough to start several home sake batches.
Add to Cart
The item has been added
Add to Cart
The item has been added
Tapered Cork #20
$2.09
Add to Cart
The item has been added