Most koji is created 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 both of those were in his nuruk?�which he baked inside of a traditional oven, https://arthurlb975.blogtov.com/14610057/top-latest-five-korean-traditional-soju-urban-news