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Milling the
grains
Washing
and
Soaking
Steaming
This is then mixed with
yeast and koji (rice
cultivated with a mold)
This mash is
allowed to sit
from 18 to 32
days in bags
after which it is pressed, filtered and
pasteurized and aged for about six
months, rounding out the flavor,
Before shipping it is mixed with a bit of
pure water to bring the near 20 percent
alcohol down to 16 percent or so, and
blended to ensure consistency.
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GGooaa UUnniivveerrssiittyy