Koji (ie. Koji Kin, ie. Aspergillus oryzae) is a fungus (mold) used to saccharify rice for the making of sake. Koji Kin is now available at Barley's! You will also need some quality medium grain rice, citric acid and a wine yeast. Or pre-order Sake yeast from us. It is available from Wyeast or White Labs. Check out this Brew Your … Continue reading Make Your Own Sake!