Sake brewers: what's the best way to keep a culture of kome-koji alive without

  • Thread starter Thread starter greasy_r
  • Start date Start date
G

greasy_r

Guest
having to reinoculate everytime? Brewing sake requires the rice be colonized with a fungus before fermentation (kome-koji). The spores can be purchased online but I'd rather be more self sufficient. What's the best way to keep a kome-koji culture alive and useful? Failing that how does one prompt the fungus to sporulate?

thanks!
 
Back
Top