Making Traditional Japanese Distilled Liquor, Shochu and Awamori, and the Contribution of White and Black <i>Koji</i> Fungi
The traditional Japanese single distilled liquor, which uses <i>koji</i> and yeast with designated ingredients, is called “honkaku shochu.” It is made using local agricultural products and has several types, including barley shochu, sweet potato shochu, rice shochu, and buckwheat shochu. In the case...
I tiakina i:
| Ngā kaituhi matua: | , , , , |
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| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
MDPI AG
2021-06-01
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| Rangatū: | Journal of Fungi |
| Ngā marau: | |
| Urunga tuihono: | https://www.mdpi.com/2309-608X/7/7/517 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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