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The process of making "koji" (rice malt). After the rice is steamed, the koji fungus is planted and then cultivated in a koji-making chamber at a suitable temperature.
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Details
- Title: Seikiku
- Location: Ichinoseki-City, Iwate, JAPAN
- Original Source: 世嬉の一酒造株式会社
- Photographer: Kentaro Hisadomi
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