Most koji is made the Japanese way?�on grains of polished rice??because it's the simplest to control, but Hill grew his very own on wheat to mimic the earliest method of cultivation in Korea. Once each have been in his nuruk?�which he baked in the traditional oven, identified as a nurukjip, https://jaredfr531.bluxeblog.com/66234040/korean-traditional-soju-an-overview