We make Brown Rice Koji (a Japanese term for cultured grain) by
inoculating steamed rice with the spores of Aspergillus oryzae.
During a two-day fermentation process the rice is transformed
into sweet, fragrant Koji. We make koji from a number of different
cereal grains for different varieties of miso. Rice koji is used as a
starter to make a number of other fermented foods besides miso,
such as sake, amazaké, rice vinegar, and mirin. Our South River Brown
Rice Koji is made from slightly polished, Certified Organic Short Grain Brown Rice.
Most people use this dried koji for making homemade amazaké, a sweet pudding,
beverage, or a sweetener substitute made entirely from cereal grain.
South River Amazaké Recipe