Most koji is generated the Japanese way?�on grains of polished rice??because it's the best to control, but Hill grew his own on wheat to imitate the earliest approach to cultivation in Korea. When both equally were in his nuruk?�which he baked in a traditional oven, identified as a nurukjip, that https://trentonrg297.blogchaat.com/34214837/helping-the-others-realize-the-advantages-of-korean-traditional-soju