Organic Brown Rice Koji


This organic brown rice koji is a natural inoculator for making miso, shoyu, and many other Japanese specialty fermented foods. Made in small batches.

Koji is the natural mold for making miso, shoyu, and many other Japanese specialty fermented foods. Mitoku Organic Brown Rice Koji is handmade from selected natural whole-grain brown rice, which is steamed, then inoculated with spores of Aspergillus Oryzae and incubated under strictly controlled conditions.Made in small batches by the Marukura Family.

  • Contains: 17.6 ounces (500 g) Organic Brown Rice Koji
  • OK kosher certified.
  • Product of Japan.


  • Organic brown rice, Koji spores (Aspergillus oryzae); Japanese naturally cultured organic brown rice

Shelf Life and Storage Information

Store in a cool, dry place. Will keep up to 6 months at room temperature or 2 years in the refrigerator or freezer.

Customer Reviews

Based on 14 reviews

Organic Brown Rice Koji

casey brown

This is a very good koji. It works very well for any application and is very tolerant of conditions. Thank you.

Hiroshi O.
Makes Sweet Amazake

Makes nice, sweet amazake. Exactly what I needed. Works well with non-brown rice gluten-free grains if using in larger quantities without any brown rice added in. I also have great success using with half millet half brown rice using smaller quantities where it's very sweet as well. Would recommend for amazake use.

Carole Wolford

Order came in good shape. Used it for making oat milk. Wish I knew what else to do with it. I am not that familiar with this product and how it is used.

Sandra Baumann
Brown Rice Koji

I have been preparing this and eating it as breakfast. It is wonderfully sweet and satisfying.

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