Japanese Yellow Koji Measurement:20 oz. and a subtle sweetness that

and a subtle sweetness that gets the whole palate

Larger fittings available by request

and boy is the 4" opening nice when you want to clean it quick by hand

The carrier comes with handles in two different positions for added convenience

Japanese Yellow Koji Measurement:20 oz. and a subtle sweetness thatThis 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