http://www.gemcultures.com/soy_cultures.htm

But unfortunately my inept rice steaming led to a very wet base and resulted in something between sake and miso. I use it for cooking stir-fried veggies etc.

For the soybean miso I used pre-made koji bought dry from Berkeley Bowl in Berkley CA. (Can be found in many stores with large Asian sections and in Japantowns.) This batch is much more successful. The miso is now a year old and has a very rich nuanced and delicious flavor. Better than store bought miso. I’ve been using it in small batches as I need it and letting the rest age. Thanks for your interest!