Koji (ie. Koji Kin, ie. Aspergillus oryzae) is a fungus (mold) used to saccharify rice for the making of sake.

Koji Kin is now available at Barley’s!

You will also need some quality medium grain rice, citric acid and a wine yeast. Or pre-order Sake yeast from us. It is available from Wyeast or White Labs.

Check out this Brew Your Own article for more on making sake.