Most koji is developed the Japanese way?�on grains of polished rice??because it's the easiest to regulate, but Hill grew his have on wheat to imitate the earliest approach to cultivation in Korea. Once both were being in his nuruk?�which he baked in a very traditional oven, referred to as a https://archeroe197.mybuzzblog.com/13833625/5-easy-facts-about-korean-traditional-soju-described