I finally got the last koji done for this season, maybe for the year.

It’s a rye koji made with barley starter bought from Japan (Higuchi).

In the last 4 months I’ve made about 30 kilos of rice, barley and rye koji. I’ve used a lot already, but there is plenty left for sales and for miso making in the fall. If I need more I can always get the process going again.

Now I can concentrate more on the garden.