Koji bacteria powder placed on spreads steamed rice on a table in a hot room where the rice is treated with a mold called 'koji' in preparation for...
Misa Kawaisi , chief sake brew master and worker spread steamed rice on a table in a hot room where the rice is treated with a mold called 'koji' in...
Master brewer of shochu is working the most important part of the process, kneading the koji mold into steamed rice. Since handling the koij mold is...
Misa Kawaisi, chief sake brew master adds Koji bacteria powder to steamed rice on a table in a hot room where the rice is treated with a mold called...
Misa Kawaisi, chief sake brew master adds Koji bacteria powder to steamed rice on a table in a hot room where the rice is treated with a mold called...
Misa Kawaisi, chief sake brew master spreads steamed rice on a table in a hot room where the rice is treated with a mold called 'koji' in preparation...
Misa Kawaisi, chief sake brew master and worker spread steamed rice on a table in a hot room where the rice is treated with a mold called 'koji' in...
Misa Kawaisi, chief sake brew master, adds Koji bacteria powder to steamed rice at Nadagiku-Shozo sake brewery on November 16, 2012 in Himeji, Japan....
