For an authentic white mold layer on your sausage or other charcuterie.
This koji type is mainly meant for shoyu (soysauce) making, but in our experience also a good all-rounder. If you do not know which koji to start with, this is the one to go for.
KVK: 000004809726BTW NL182642860B01Tussendek 70 (mailaddress)1034 TT AmsterdamThe Netherlands
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