Put the steamed grain to warm rooms because koji, is made by culturing the bacteria unique to Japan that koji mold on the surface. In dry koji what it was dried, they are sold at such as pickles department of the supermarket. Something like pure white cotton wearing thickly is the mycelia of koji mold. Koji, and mix in the beans and grains were Nitaki, it will proceed, such as saccharification and alcohol fermentation by temperature. Sweet sake that was saccharification at 55 Ž, miso and soy sauce was fermented aged marinate at room temperature, that was aged at low temperature fermentation is either a bag or sake. Recommend domestic rice 100% of the dry koji that snow of flowers.
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