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Ships within 48 hours · Estimated delivery Aug 12 - Aug 17
Temperature: -40° to 280°F
and a subtle sweetness that gets the whole palate
A formed piece of stainless steel shaped like a snapping turtle
MaltZilla and Base Board sold separately
Larger fittings available by request
Japanese Yellow Koji Measurement:20 oz. Temperature: -40° to 280°FThis 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