mugi koji 500g accessoires Sagohachi is a much finer

Sagohachi is a much finer ferment that has a more rounded taste than shio koji

"It's a really unique signature

You can intensify the care by subsequently applying our one fragrance oil

has given rise to a wide variety of local and family recipes and uses in Japan

mugi koji 500g accessoires Sagohachi is a much finernaturally fermented, gently dried, vegan, handmade in Berlin Organic Mugi Koji, also known as barley koji, is barley grains that have been fermented with Koji Kin, a noble Japanese mold called Aspergillus oryzae. This process takes two days. This is followed by gentle drying at a low temperature over a period of 24 hours. The result of this complex fermentation and drying is a ferment with a sweet, mushroomy taste. How to use Mugi Koji is used for the