Perfect Koji Every Time: Temperature Control Hack

Are you ready to unlock professional-grade koji at home? Making koji rice is an art, and the single most critical factor for success is maintaining a stable, consistent temperature during incubation. If you've struggled with inconsistent batches, fungal death, or strange smells, the problem is likely your temperature control method. In this video, I reveal the fool proof system I developed to manage temperature while inoculating koji spores. This simple hack guarantees a perfect environment for your Aspergillus Oryzae every single time, leading to healthier ferments and incredible flavour. You'll learn: Why precise temperature control is vital for successful koji cultivation. The optimal temperature ranges you must hit (and avoid!). My proprietary method for maintaining consistent heat without expensive equipment. Tips for troubleshooting common temperature-related issues. Stop guessing and start fermenting like a pro. Watch now to discover the temperature secret that will change your koji game forever! Equipment InkBird thermometer - https://amzn.to/3YI7Pyg Seedling Mat https://amzn.to/4pJOebZ 👇 What's your biggest struggle when making koji? Let me know in the comments below! 👇