魂の米麹【純米酒決定版】誰も語らなかった (Japanese Edition)
by Bio料理人店主 おさむ, 山本 おさむ
A detailed guide to pure rice koji and sake making, sharing traditional techniques and practical insights from Japanese brewing experts.
About This Book
This book explores the art of making pure rice koji for sake production.
Readers will discover traditional methods and practical knowledge from experienced practitioners.
The content focuses on techniques that have not been widely discussed before.
It serves as a resource for those interested in Japanese fermentation and brewing practices.
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