I have been incubating a culture of koji onto steamed rice for about three days. It has been in a cooler with jars of hot water, keeping the temperature in a range of 80 F to 95 F. There is a lot of ...
Kome koji is usually prepared by adding commercially-purchased koji-kin to steamed rice and allowing it to grow. Is it possible to propagate the koji-kin by adding kome koji to steamed rice, allowing ...
I have a recipe for making sake, that came with my koji-kin, but I can't find any mention of adding flavoring. I want to be able to add canned plums to my sake. recipe ingredients 4 liters water ...
I have a packet of koji spores and these instructions: http://www.tibbs-vision.com/sake/instrct.html The instructions call for a 2.6 gal fermenting vessel. Since I have a 7.9 gal bucket, I am ...