THE 2-MINUTE RULE FOR KOREAN TRADITIONAL SOJU

Most koji is manufactured the Japanese way?�on grains of polished rice??because it's the easiest to regulate, but Hill grew his individual on wheat to mimic the earliest method of cultivation in Korea. Once each have been in his nuruk?�which he baked in a very traditional oven, referred to as a nurukjip, that he'd designed from scratch?�he be

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