The first batch of organic polished rice koji has grown very well and is now laid out for drying above a heat radiator emitting the sweet fruity fragrance of grapefruit with a slight tinge of cat piss.

This will be a steady scene as new batches come from the incubator over the next month or two.

The air in the house becomes saturated with spores from the mold. We often see koji mold growing in the dirt around potted plants. It is said that in old Japanese farm houses they didn’t have to add koji spores but just left the steamed rice out to become inoculated with the spores from the air.