Shirayuki Brand Koji 200g x 30 pieces by Made with domestic rice (dried) [shipped Hokubei]

≪★Please note★≫ At our store, Okhotsk Ingredients Wholesaler Hokubei, we receive new products every week, so we do not ship products with extremely short expiration dates. If the expiration date is extremely short, it may have been purchased at another store, so please check with the seller before purchasing. Name: Rice koji (dried koji) Ingredients: Polished rice (domestic), Koji mold Contents: Mototsume 200g Best before date: 6 months from manufacture Storage method: Avoid moisture, store in a well-ventilated place, and use as soon as possible. ≪★Please note★≫ At our store, Okhotsk Ingredients Wholesaler Hokubei, we receive new products every week, so we do not ship products with extremely short expiration dates. If the expiration date is extremely short, it may have been purchased at another store, so please check with the seller before purchasing. Q1: There is something like white powder attached to the bag of koji. A1: The white powder is powder-like mycelium of Koji mold, and it does not affect the quality of the product, regardless of whether the powder is large or small. Q2: It says domestically produced rice, but where is it produced? A2: Basically, we use rice from Hokkaido. During times when large quantities of koji are shipped (such as pickle season), we may use Honshu-produced ingredients for some ingredients. Q3: There are insects on the koji. What should I do? A3: Due to hygiene issues, we recommend that you dispose of it. As for the type of pest that attaches to koji, it is often reported that the ``Koji beetle'' is present, and koji emits an odor that pests like, so if you are not going to use it for a long time, we recommend storing it in a freezer bag or the like. Q4: The koji has hardened. Is it moldy and hardened? A4: Koji hardens during the drying process, so please loosen it before use. Q5:Will Koji bacteria die even if frozen? A5: Koji bacteria will not die even if stored frozen. However, repeated freezing and thawing weakens the power of Koji bacteria, so be sure to use up the food once it has been thawed.