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Preheat oven to 350°F (176°C).
Place rice in an oven-safe dish filled with water, cover, and bake for 90 minutes.
Remove rice, break apart clumps, and separate out wet parts.
Inoculate the rice with koji spores once cooled.
Massage the rice to disperse the spores evenly.
Place rice in a tray, cover tightly with plastic wrap, poke holes, and incubate at 80°F (26°C) or 90°F (32°C) for 36 hours.
Store freshly grown koji in plastic wrap under refrigeration for up to two weeks, or in a vacuum-sealed bag in the refrigerator for up to six weeks.