Koji Kin Starter Spore Sake Miso Dry Age Steak Amazake

I like experimenting a lot with yeast strains and fermentation. I purchased this to test conversion of heirloom corn for bourbon production.This strain of Koji works well on American maize, even 2 year old grains. The conversion process exceeded expectations and umami flavor enhanced the corns flavor ten fold. Spirits taste great white, can't wait to age the bourbon.

I purchased this not as food or drink but to be added to a personalized probiotic blend. Very good stuff. Effective. It achieved goal tnat I desired. I plan on attempting amazake or sake at later date.

I think the strain seems pure because the smell of the rice koji I make with this koji kin have nice fragrance. I made rice koji with it and my miso is on the fermentation process now and I hope I can reach the success of homemade miso. So far my miso smells just like store-bought miso but freshener. However, this koji kin can't make soybean koji to make soy sauce. I've tried three baches of soybean koji with this koji kin. My cooked soybeans all turned out unbearable stink from the third day of fermentation and began to look like natto. I tried to use the same method as making rice koji and also tried only cover with a clean cloth and blanket to adjust the temperature by removing blanket when soybean reached 35C. I would like to hear any successful story about using this koji kin to make soybean koji.

I'm making some soy sauce, so I can't really give a final review for months yet, but I can say that the culture here certainly was the correct strain from the smell of the fermentation, and was viable. I'm satisfied with it.It was also enough to make about 100 gallons of soy sauce, so I'm really going to have to try out that steak aging technique.Revisiting this, after a couple years I pulled the forgotten bottle of soy sauce out of my closet, and my Filipino wife tasted it. "Just like back home!"So I'm going to make a new, much larger batch.

This was suggested to me by a friend and I was not disappointed. It's basically a way to dry-age your steaks in just 2-3 days. You coat the steak in the powder, store it in the fridge, then scrape it off before cooking. It tenderizes the steaks and gives them a nice subtle flavor. Probably not the sort of thing you would want to spend money on if you do dry rubs and stuff like that as that would probably mask the flavor, but great if you want a simple steak where the flavor of the meat is what you are seeking.

I think this brand might be better for charcuterie than for amazake or shia koji, but that's just my personal taste.I find the fragrance of this brand to be reminiscent of commercial laundry soap. I really can't stand i t in amazake.I used it on beets that I then dry aged and liked it much more that way.I have problems getting a thick mycelium mat and proper penetration on the rice grains with this brand.Hishiroku brand Kairyou Chouhaku kin works much much better for me.

I followed the instructions and spread it out in a pan shallowly and put a moist towel to keep humidity in. It grew to encompass all the rice in 48 hours. Now brewing Sake with it and will start some Soy Sauce soon.

This is my go to koji kin for making instapot amazki or tempe. After pressure cooking my media for 20 minutes I let it get down to body temperature and sprinkle a tablespoon of this. After tossing it I wrap it inn a cloth and put it back in the instant pot on low yoghurt for 72 hours with a little bit of water beneath it. The results are spectacular.