Bourbon Mash Koji
Yield
- Yield
- 200 ml
Prep ingredients
- 400 g Koji Grain Mix
- 400 g Water
- 40 g Salt
Instructions
Grain blend is 50% corn, 30% barley, 14% wheat and 6% rye. All grains milled and inoculated with koji spores for 72 hours before moving to shio fermentation. Blend 400g koji grain mix with 400g water and 40g salt on low for 10-20 seconds. Cover with cloth and let it ferment for 7-10 days. Stir daily and smell to ensure no bad bacteria.
