Most koji is generated the Japanese way?�on grains of polished rice??because it's the simplest to regulate, but Hill grew his have on wheat to mimic the earliest method of cultivation in Korea. At the time both of those ended up in his nuruk?�which he baked in a traditional oven, known https://oviniu752oxf9.blogsumer.com/33324403/korean-traditional-soju-an-overview