Brown Rice Koji: Brown rice that has been injected with spores of the aspergillus oryzae fungus. That same fungus is used to ferment well known products such as miso, natto, shoyu and other fermented foods. We use it to produce Amazake. Amazake is rich in enzymes and probiotics that we know aid in digestion and help to maintain the good flora in our intestines keeping us regular. A modern day probiotic with deep roots in Japanese culture! It also contains essential amino acids and antioxidants also known to be good for us. It is also believed to aid in cell regeneration.