Most koji is produced the Japanese way?�on grains of polished rice??because it's the best to manage, but Hill grew his have on wheat to mimic the earliest approach to cultivation in Korea. As soon as the two had been in his nuruk?�which he baked within a traditional oven, termed a https://andrekw863.blog5star.com/34628569/the-best-side-of-korean-traditional-soju