I am using this barley koji to make Imo Shochu, a Japanese style distilled beverage made with sweet potatoes. Traditional barley koji turns their starches into sugar, and then sake yeast #7 ferments the sugar. Single distillation in a pot still concentrates the flavors, and raises the alcohol to about 25% ABV. Wonderful taste and aroma.
Perfect. Let the fermentation begin
instructions on how to make more from what is there would be great. Shipping to rural Canada is a bear.
I uaed this for making Miso last two years, and I will order it again next year.
I've made garbanzo miso, red chili bean miso, and oat amazake with this barley koji. Everything cultured fine, and the flavor of the barley is very distinct. Loved the misos, and the amazake was quite good, though it didn't send me.
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