traditional barley koji for homemade mugi miso |
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navigate by keyword : alcoholic aspergillus background barley beverage close drink fermentation fermented food fungus grain handmade inoculated japan japanese koji making miso mugi natural oryzae spores starter traditional whole |
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Barley Koji, whole grain barley inoculated with spores of Aspergillus Oryzae for making Japanese traditional fermented foods |
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