Jeff C. Kunins

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strains he buys from three different producers. The smell of the culture room changes as the koji fungus spreads its tendrils through a batch of rice, shifting from a homey, comforting cooked-rice smell to something more like roasted chestnuts or, if it goes a bit longer, the earthy smell of mushrooms. The rice, now also called koji, tastes different—sweeter, as you’d expect, and a little like popcorn.
Proof: The Science of Booze
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