Most koji is produced the Japanese way?�on grains of polished rice??because it's the simplest to manage, but Hill grew his own on wheat to imitate the earliest approach to cultivation in Korea. As soon as both of those ended up in his nuruk?�which he baked within a traditional oven, known https://louisbr631.mpeblog.com/59804020/5-easy-facts-about-korean-traditional-soju-described