. It’s created by inoculating steamed rice With all the mould and afterwards wrapping it in a very blanket to incubate. The spores germinate for 50 hrs, forming a crumbly dry materials. Koji rice helps make up all-around 20% of the whole weight of polished rice used for making sake. https://trentonhihhe.get-blogging.com/29103757/a-secret-weapon-for-japanese-liquor