Not wanting to waste the good work done by the Koji, I decided to start a sample Moto. I added some Miyamizu water, 88% lactic acid, a little more Koji and a test yeast Lalvin K1-V116, before adding 100g of steamed rice.
Friday, 28 February 2014
24 hours after re-hydrating the Kome-Koji the have been successfully breaking down the rice and producing sugar. Below are pictures showing the mass of bubbling enzymes and rice.
Not wanting to waste the good work done by the Koji, I decided to start a sample Moto. I added some Miyamizu water, 88% lactic acid, a little more Koji and a test yeast Lalvin K1-V116, before adding 100g of steamed rice.
Not wanting to waste the good work done by the Koji, I decided to start a sample Moto. I added some Miyamizu water, 88% lactic acid, a little more Koji and a test yeast Lalvin K1-V116, before adding 100g of steamed rice.
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