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