Light Rice Koji Spores (2025)

Symbolic picture. All products that we sell are viable for at least 2 months. Any spores that are viable for less time will be on sale.

Rated 4.99 out of 5 based on 69 customer ratings

(69 customer reviews)

Best suited for sweet misos (shiro miso) and amazake.
This is our go-to strain for the dried rice koji that we sell.

69 reviews for Light Rice Koji Spores

1. Rated 5 out of 5

   Anoname (verified owner) – 02/05/2025

   Great product, fast delivery – and also thanks for the descriptions / information on the page!
   Will order again.

2. Rated 5 out of 5

   Klemen Rola (verified owner) – 11/04/2025

3. Rated 5 out of 5

   Sotirios Pilafidis (verified owner) – 11/04/2025

4. Rated 5 out of 5

   Klemen Rola (verified owner) – 08/02/2025

5. Rated 5 out of 5

   Alex (verified owner) – 12/01/2025

6. Rated 5 out of 5

   fermentexperiment (verified owner) – 06/01/2025

   Perfectly packaged, fast shipping, informative letter and webpage. Very well-working spores that turned to perfect koji.
   Great quality – thanks!

7. Rated 5 out of 5

   Nicola Coppe (verified owner) – 07/12/2024

   Incredible and versatile Koji spores . Also for sake uses

8. Rated 5 out of 5

   Peter (verified owner) – 25/10/2024

   Sweet, flowery and tasty!

9. Rated 5 out of 5

   Araceli De La Parra (verified owner) – 24/08/2024

10. Rated 5 out of 5

    Wilke ter Veldhuis (verified owner) – 05/08/2024

11. Rated 5 out of 5

    Eros Stroppini (verified owner) – 12/07/2024

12. Rated 5 out of 5

    Zsuzsa Balogh (verified owner) – 24/06/2024

13. Rated 5 out of 5

    VERONIQUE FORTIN (verified owner) – 02/06/2024

    I would have preferred it if the sachets had indicated the quantity of spores according to the raw and uncooked substrate.

14. Rated 5 out of 5

    Stefan Weigert (verified owner) – 01/06/2024

15. Rated 5 out of 5

    nick Richardson (verified owner) – 27/05/2024

    Great product as usual.

16. Rated 5 out of 5

    Christophe Clarke (verified owner) – 13/05/2024

17. Rated 5 out of 5

    Fredrik Elin (verified owner) – 29/04/2024

18. Rated 5 out of 5

    Julia Nachreiner (verified owner) – 25/03/2024

19. Rated 5 out of 5

    Newbie (verified owner) – 12/01/2024

    The spores are doing the job.
    I finally succeed to make the mold at my first attempt.
    It took more time than by the book, perhaps the rice was not cooked enough. I was surprised by the increase in temperature when fermenting, after 36 hours I needed no more heating of my fermenting box, the challenge was keeping the temperature under 35°C.

    I experimented the Sio Koji paste to mature meat but found no special flavour to it.
    I’ll give a try again with vegetables, and thereafter meat .

20. Rated 5 out of 5

    Cindy (verified owner) – 10/01/2024

    Lively spores and service

21. Rated 5 out of 5

    Barbara Stelzer (verified owner) – 02/01/2024

22. Rated 5 out of 5

    Daniel (verified owner) – 28/12/2023

    My first order got lost, but Viktor so kind, that he sent me another one free of charge. The koji at hour 33 looks beautiful, smells great. I dunno if anyone wondered, but the second mail (since i ordered via mail) arrived in 3 days, so i can’t recommend enough these guys!

23. Rated 5 out of 5

    nick Richardson (verified owner) – 10/10/2023

    made 5kg of koji, perfect every time i used it in 500g batches

24. Rated 5 out of 5

    Moto (verified owner) – 01/09/2023

    I’d always bought ready-made rice koji to make my miso and never though of making from scratch with koji spores. Found your company when I was looking for soybeans for Natto making and I thought I’d give it a try with this Light Rice Koji Spores too.. So glad I did, as my miso (made 3 types from this packet of spores : Chickpea, Pearl Barley and Soybeans) and they are maturing beautifully. In fact, I have just made another order of this, and red rice koji spores too. Thank you for providing us such high quality spores.

25. Rated 5 out of 5

    Fannie Yoshikawa – 16/08/2023

    Excellent spores. Beautiful coverage, lovely aroma and my favorite of the rice spores.

26. Rated 5 out of 5

    Sebastian Kihlstrand (verified owner) – 14/06/2023

27. Rated 5 out of 5

    René Saumer (verified owner) – 27/05/2023

28. Rated 5 out of 5

    István Petykó (verified owner) – 14/05/2023

29. Rated 5 out of 5

    Peter Dalmy (verified owner) – 03/05/2023

30. Rated 5 out of 5

    Andy Willis (verified owner) – 05/04/2023

31. Rated 5 out of 5

    ALBERTO ZAFFONATO (verified owner) – 01/04/2023

    Very good product, I’ve been able to make great koji at home without issues. Also been purchasing this quite a few times and never disappoints. Shipping is fast and cheap. So lucky we have this in Europe!

32. Rated 5 out of 5

    Maria Beatriz Cunha da Mota (verified owner) – 17/03/2023

33. Rated 5 out of 5

    ΖΑΧΑΡΟΠΟΥΛΟΣ ΝΙΚΟΛΑΣ (verified owner) – 01/03/2023

    I made an order which was not tracked and got lost during the Christmas season. fermentation culture was so kind to send another parcel free of charge. As far as the products go there is nothing to say except they seem perfect. I haven’t tried yet the shoyu and miso I made since they are not ready yet but I can clearly see the difference between previous spores I have used

34. Rated 5 out of 5

    AYALA KIDRON (verified owner) – 01/03/2023

    Works very well every time!

35. Rated 5 out of 5

    Xenia Blanco (verified owner) – 01/03/2023

36. Rated 5 out of 5

    Sebastian Binder (verified owner) – 01/03/2023

37. Rated 5 out of 5

    Xenia Blanco (verified owner) – 01/03/2023

38. Rated 5 out of 5

    Martin Hofmann (verified owner) – 25/02/2023

    schönes Schimmeln am Reis

39. Rated 5 out of 5

    Flaviano Ferrari (verified owner) – 17/02/2023

    Tutto perfetto
    Grazie mille !!!

40. Rated 5 out of 5

    Roberto Martinetti (verified owner) – 17/02/2023

41. Rated 5 out of 5

    Elisa Jiang (verified owner) – 10/02/2023

    Very good quality spores. Successfully made some rice koji with it using a rice from local production. It took 50 hours at 30C. Definitely coming back when I’m done with this tiny bag.

42. Rated 5 out of 5

    jere Vihervaara (verified owner) – 08/02/2023

43. Rated 5 out of 5

    Mamboline (verified owner) – 27/01/2023

44. Rated 5 out of 5

    Sarah F. (verified owner) – 15/01/2023

45. Rated 5 out of 5

    Dainius Vaznys (verified owner) – 10/12/2022

    I use it mainly for koji-cultured pork and miso-ricotta cheese. Very good results and the product is consistent from one purchase to another: in terms of fermentation time, vigour, etc. Highly recommend.

46. Rated 5 out of 5

    Marco Giolo (verified owner) – 30/11/2022

    With these spores I managed to make some really aromatic koji and used it to make 20 liters of saké. This is my favourite type of spores.
    One thing that I noticed is that depending on temperature and humidity during various stages of incubation and on % of water absorption during soaking, depending on steaming and the drying after steaming, the koji aroma can have different nuances which affect the final product, soo much artisan skill involved!

    About fermentationculture: they sell high quality spores with great customer service.

47. Rated 5 out of 5

    Adam Hlavatý (verified owner) – 25/11/2022

    It grows well and makes good Amazake, unfortunately I found out I’m allergic to Koji products. Still, it was a cool experiment.

48. Rated 5 out of 5

    Ludwig Ringbom (verified owner) – 23/11/2022

49. Rated 5 out of 5

    Paul Florence (verified owner) – 26/10/2022

50. Rated 5 out of 5

    Ronny Staquet (verified owner) – 22/10/2022

51. Rated 5 out of 5

    Maria Bachler (verified owner) – 18/07/2022

52. Rated 5 out of 5

    Sintija Skarstāne (verified owner) – 08/07/2022

53. Rated 5 out of 5

    Maria Crete (verified owner) – 05/07/2022

    Am very happy with the product. Thanks

54. Rated 5 out of 5

    Lorenzo Andreatta (verified owner) – 02/07/2022

55. Rated 5 out of 5

    Giulia Pupa (verified owner) – 29/06/2022

56. Rated 5 out of 5

    Michael Falkensteiner (verified owner) – 29/05/2022

57. Rated 5 out of 5

    José Francisco Torres Gonzalez (verified owner) – 26/05/2022

    Calida, precio y tiempo de enviar el producto. Perfecto.

58. Rated 5 out of 5

    jere Vihervaara (verified owner) – 19/05/2022

59. Rated 5 out of 5

    raul masu (verified owner) – 06/05/2022

60. Rated 5 out of 5

    Claudia Liliana Quiroz Ramirez (verified owner) – 27/04/2022

61. Rated 5 out of 5

    sébastien martial (verified owner) – 07/04/2022

62. Rated 5 out of 5

    Milan Lekic (verified owner) – 06/04/2022

63. Rated 4 out of 5

    John Faul (verified owner) – 21/03/2022

    Used the spores to make white koji rice for the fermentation of brown rice sake
    Innoculated white organic short grain rice to make the koji rice – this however took 72 hours but the end result was perfect – pure white koji rice cakes. However the smell was neutral
    Then added the white koji rice to brown organic short grain rice and then added some pure laboritory cultivated yeast and let it ferment for two weeks.
    Again the end result was excellent but the white koji rice added remained hard while the rest of the brown rice melted (so to speak)
    Problem with the hard koji rice is I like to add the lees to my porridge in the morning – the hard koji rice is not that easy to digest

64. Rated 5 out of 5

    jay ciccarelli (verified owner) – 14/03/2022

    Only praise as products arrived in only a few days. The spores are very active and top quality. Will absolutely be ordering more.

65. Rated 5 out of 5

    Francesco Todescato (verified owner) – 07/03/2022

    Produced good quality rice koji over 48 hours. Now making miso with it but I have some months to wait before I can tell the result…!

66. Rated 5 out of 5

    Alexandre Carreira (verified owner) – 28/02/2022

67. Rated 5 out of 5

    Anna Williams (verified owner) – 24/02/2022

68. Rated 5 out of 5

    Kevin Perlinger (verified owner) – 15/12/2020

    My go to strain for everything. I use it for every type of Miso, short or long aged. The smell is great and depends on the substrate you use. Rice makes a floral-mushroom kinda smell and wheat berries one with fruity notes.

69. Rated 5 out of 5

    Markos (verified owner) – 23/03/2020

    My first attempt at making koji with these spores was great.