Posted by boston sake on 09/05/2014 in brewing sake | 1 Comment
Here is a quick video on koji growing and what it means to Sake.
What if you were to malt whole grain rice, Which would give it diastatic power to convert itself. Then a crush and a normal mash, followed by sake yeast fermentation. What do you think it would taste like?
Will Meyers Cambridge Brewing Company
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