Koji Spores - A. Sojae

Made some barley koji and soybean/wheat koji. Worked as expected. Shipped in stated timeframe.

I've made two batches of soy sauces with Shared Cultures' A. sojae spores now. The first batch, made with soybeans and rye berries, is tasting excellent after six months' fermentation, while my second batch with soybeans and buckwheat are progressing nicely. The portions are exactly right for 4-5 lbs of substrate.

I used this to make my own soy sauce and it was worth the time.

Love these spores! Already made koji rice snd have my miso started.