Shochu expert Stephen Lyman of Kampai.us brings us up to date on the Japanese spirit’s expanding presence in the U.S. market. Apologies for some of the audio on this one.
Tags » Koji
Rice germinated with Koji fungus for Sake brewing
The term “Koji” can refer to the “Koji-kin” fungus which is sprinkled onto rice and propagated or the resulting “Koji-mai” the “Koji rice” which is the resulting saccharified rice from this propagation as the fungus breaks down the starches in the rice into the smaller sugars. 293 more words