Fermentation method of koji Brief introduction of koji fermentation method

1. Put the baskets full of granular materials into the barn one by one, or choose a corner, spread straw on the bottom, put the basket, cover it with a layer of straw and wrap it with a film (no film is needed when the temperature is high).

2. Fermentation for 24-36 hours. When water drops are found on the film or straw, remove the cover, cool and ventilate to avoid overheating and burning the distiller's yeast. Naturally cooling, taking out, spreading and drying to obtain the finished product.