Koji lid (also fall・with the same lid)size L-domestic natural cedar 100%-and isKoji build perfect professional starter cover. On the market are out, and starter to make for fall (for starter cover)it. Domestic natural cedar using 1 piece 1 piece craftsman hand made. "It is the professional tool I want to make!" "Growing their own precious rice with their hands, koji want to!" "Miso brewery malt lid stale of new I want!" Etc. Customers to purchase, and have been well received. Malt making of the professional Manager of the own material by the finished handiwork of the dish. For professional, advanced for 一升 more of Koji lid. More and more Central to the bring the to use. Now,a brand-new unused starter lid is precious and this opportunity please buy. The bottom plate is the original finish,all domestic Cedar specifications, and more. The bottom plate is all quarter-sawn, with the side plates as much as possible milestone, but come inside so as not to assembled all. Currently, material procurement difficult, and the number of Needful customers please feel free to contact us. Also, shelved, such as before S If you leave enough time to get away.
Starter cover how to care forWood products in the wet state and it gets moldy and ... After use wash with water wash, and then tightly wet wipe and after Airy room to dryPlease. Moldy if you have a high concentration of alcohol Shochu or alcohol spray wipe and so on.... Deep live as if the surface is scraped off as well....
Koji cover the role ofKoji lid (such as lid/aka“off”)and the Koji making(steamed rice by Aspergillus oryzae bred to work)and Old small container of it. Malt manufacturing,麹室(do not hang)and humid with a professional room from 48 hours to 56 hours done, “The room”with nature, as the center and corners,front and back,closer to the ceiling and on the floor close to and in the The temperature and humidity are slightly different. This starter lid to the rice in small portions as a spice, finely a place to move, Temperature and humidity in terms of all of rice's conditions are the same as the adjustment. In the corner of the room stacked koji lid in the center,the back of the starter with the lid in the front,the top piled up, making the lid to the bottom...... And, About 3 hours go and transshipment can repeat all of the grain from the uniformly yeast to breed on.
■ Koji lid law the merits ofMachine-made koji(koji fever of automatic control building)compared to--- "The feel"of the finish is remarkably good. I'm actually shocked at how much I like this app.. Brewery Junmai and Ginjo class and this starter lid in the method of building the brewery is almost zero. And the science and power of the machine is something brewing in the world of it. "Such as"the finish of the sake, not only miso and soy sauce are also affected. Charged after even in the course of human history by evolving a deadly, global plague whilst adapting against everything I"do"is to work hard at. ■ Koji lid method disadvantagesTemperature control is difficult, in the morning and at night regardless of the effort and nerves to work. Also, this same cover if the number of manpower needed.
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Detailed rice malt how this page will. >>Rice how to make ■Rice recipe using >>Miso how to make >>The basic knowledge of how to make >>The rice and Koji in amazake how to makeKoji lid (also fall・with the same lid)-domestic natural cedar 100%-size Size: about 550mm×335mm×67mm Inside dimensions approx: 440mm×290mm×52mm there are individual differences. Use hot water right before using it.