Member
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Join Date: Jun 2007
Location: northern calif
Posts: 209
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Member
Join Date: Jun 2007
Location: northern calif
Posts: 209
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{It is also used to saccharify rice, other grains, and potatoes in the making of alcoholic beverages such as huangjiu, sake, and shōchū. The domestication of A. oryzae occurred at least two thousand years ago." [2]
Has anyone got experience of koji fermentation?}
NO, BUT CONSIDERABLE EXPERIENCE WITH SAKE . . . . ;-)
jon
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