It Is Not Shochu; It Is American Rice Koji Spirits
Japan Eats!
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Using Black Coge in Distilled Distillates
Rice does not malt like barley or rye. Some people actually have to add enzymes into the fermentation in order to break down rice o. Black coge is grave for us because it produces a lot of citric acid, and in a warm environment, that helps to keep any kind of bacterial infections or bacterial growth on. It also creates this unique fruitiness, in this tropical flavor profile,. you really pick up in the fermentations.
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