Wisdom of Nature and Sprouted GENMAI without KOJI

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Wisdom of Nature and Sprouted GENMAI without KOJI

Using sprouted GENBMAI to make rice starch to sugar.

Using koji for the rice to make sake,amasake or doburoku is to mainly

turn rice starch to break down into sugars.

Originally sprouted rice produces enzymes to break startch to sugars.

We can substitute this instead of KOJI when we do not have it handy.

1 part of sprouted genmai ( use uncooked and maybe milled)

2 part of steamed rice

6 part of fountain water (dechlorised)

5g of yeast

steamed rice canbe used with other grains,like wheat,millet,barley.

Kvass can used this way ,too.

God gifted recipes and techs.

Enjoy,

isao