Most koji is created the Japanese way?�on grains of polished rice??because it's the easiest to control, but Hill grew his own on wheat to mimic the earliest approach to cultivation in Korea. As soon as each were in his nuruk?�which he baked within a traditional oven, termed a nurukjip, that https://charlesz974udk2.blogaritma.com/32424339/the-best-side-of-korean-traditional-soju