Maruas Miso Raw Rice Koji Rice Koji Pesticide No Pesticide Koshihikari from Ehime Prefecture 500g

* Our raw koji is made of freshly made koji (koji -koji temperature 40 degrees) for half a day, then put in a paper bag in a paper bag. In the case of raw koji, the activity is high and the activity of the bacteria continues, so it cannot be sealed. The weight of about 30g to 50g per day is reduced because the water is lost more and more due to the activity of the fungus. Previously, one koji was sold in units of 2 sheets (1 sho) (2 sho). The current 500g is the weight when it is packed in a bag as a guide for 5 go. About 20%to 25%water decreases and dry koji becomes dried koji. The power of the fungus is that raw koji is above, so we recommend raw koji for making various foods using koji. It will be shipped in a finished state. When using it, please loosen it and use it separately. Is it dry and more hard to dry? We will contact you, but it is originally a raw koji, but it is hard from the time it is released. (For fermentation while removing the moisture of the steamed koji). However, even if it looks dry, it contains water as it is raw koji, and bacteria are alive (so a rapid weight decrease occurs). * It will be shipped within 2 days after the koji is completed. Please be assured that only fresh ones are shipped! * For the weight of the content, only 500g or 1kg is included for 500g only on the day, but please note that the weight is reduced at the time of reach. Raw ingredients and ingredients (Koshihikari from Ainan -cho, Ehime Prefecture)