. It’s produced by inoculating steamed rice While using the mold and then wrapping it in a very blanket to incubate. The spores germinate for fifty hours, forming a crumbly dry substance. Koji rice helps make up about twenty% of the entire weight of polished rice utilized for making sake. https://donovanddbyy.onesmablog.com/japanese-liquor-no-further-a-mystery-68898153