Koji is a mold that is at the heart of many different Japanese ferments.It is used to make miso, sake, amazake, rice vinegar, soy sauce, and mirin.
Yamamotoya's Koji (rice malt) does not use any chemical seasonings or preservatives.
Koji (rice malt) is a traditional food with a long history.
Yamamotoya's Koji (rice malt) is an arrangement of the rice malt that is easy to use for cooking and makes it interesting to young people.
Koji (rice malt) produces many kinds of enzymes, starch is decomposed into glucose and protein is decomposed into amino acids and absorbed.
In addition, it produces the nutritional components necessary for humans.
In addition, it is a healthy food with excellent intestinal regulation and skin-beautifying effects.
Recommended for those who are interested in anti-aging, health and beauty.