Probably the last koji of this year 

This is an eco long grain brown rice koji being put out to dry for use in this falls miso making. I like this long grain brown rice because it splits and pops open better when being soaked and steamed, while not getting sticky, facilitating better koji mold growth. 

I did see some partially polished brown rice at Deshima in Amsterdam and should have gotten some to try out, but alas, I was too stingy.