Japanese Yellow Koji Measurement:44 lb. For heating small stainless variable

For heating small stainless variable volume fermenters and barrels up to 30 gallons a single FermWrap

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Japanese Yellow Koji Measurement:44 lb. For heating small stainless variableThis 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