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Description

Japanese Yellow KojiThis Yellow Koji is produced with 70% milling ration rice (30% is milled off as flour). Koji (Aspergillus oryzae) is a fungus that is grown on rice during the Sake making process. Koji is grown on rice which breaks down starch in the rice to a more fermentable sugar source. Yeast can then use these sugars during fermentation to produce sake. Yellow koji should be used for sake brewing at a koji to grain ratio of 1: 5 (20%). Koji in Beverage Making

We recommend that international customers contact Vinmetrica directly for assistance finding a local distributor

you’ll be able to make batch after batch of milk kefir with ease

expect lemon pith and black pepper character

Non-rusting

Californian Merlot is a welcome pour whether it's at the dinner table or the picnic table

and then turn back on

Optimum Fermentation Temp: 65-75°F

This is the starter kit you’ve been waiting for

We've all had a million Citra® and Mosaic® beers the last couple of years and while those hops are amazing

9 gallon total capacity with a finished beer output of 5-6 gallons

you’ll be ready to host your very own episode of Hot Ones

Sanitary Stainless Steel Cooling Coil