. It’s produced by inoculating steamed rice Along with the mold and then wrapping it inside of a blanket to incubate. The spores germinate for fifty hours, forming a crumbly dry substance. Koji rice helps make up around 20% of the full bodyweight of polished rice useful for making sake. https://gunnermlfwm.fitnell.com/69368418/rumored-buzz-on-japanese-liquor