Japanese Yellow Koji Measurement:44 lb. built with the highest quality

built with the highest quality 304 stainless steel and craftsmanship available on the market today

Used to cap off extra DIN10 ports in your Speidel tanks

Enoferm Alpha was preferred in blind tastings over the older Viniflora strain for its clean and fruity aromas

or whatever else you feel could be improved through quicker connections

For heating small stainless variable volume fermenters and barrels up to 30 gallons a single FermWrap

Japanese Yellow Koji Measurement:44 lb. built with the highest qualityThis Yellow Koji is produced with 70% milling ration rice (30% is milled off as flour). Koji (Aspergillus oryzae) is a fungus that is grown on rice during the Sake making process. Koji is grown on rice which breaks down starch in the rice to a more fermentable sugar source. Yeast can then use these sugars during fermentation to produce sake. Yellow koji should be used for sake brewing at a koji to grain ratio of 1: 5 (20%). Koji in Beverage Making