In the meantime, I’ve also been making rice koji – a new batch every third day. I’m up to 4 kilos now and will do 2 more batches and then switch to making about 5 kilos of barley koji. I do have a larger incubation chamber, so I could make bigger batches faster, but I prefer the slow, steady pace of the smaller ones.
Yesterday I ran out of my japanese tane koji (koji starter), so I got out a package from a company in Olympia Washington USA.
I bought this last year when I was visiting over there, along with starter for barley koji and tempeh. It is so easy to find and contact these companies by internet now days.
timogarden 
Hey Mr KojiMan. Wouldn’t that be Lakewood, WA? I spent my 21st birthday in Lakewood. Can’t wait to polska on your new dance mat. Nick
Yes, Lakewood it is. I thought it was a suburb of Olympia, but it’s closer to Tacoma. I’ll have to do better on my research.
We sure hope you two can come and do some polsking soon and we might even put in a few polkas too.