Most koji is developed the Japanese way?�on grains of polished rice??because it's the simplest to regulate, but Hill grew his own on wheat to mimic the earliest approach to cultivation in Korea. When equally were being in his nuruk?�which he baked inside of a traditional oven, termed a nurukjip, that https://stephenal419.blogdigy.com/the-fact-about-korean-traditional-soju-that-no-one-is-suggesting-51115537