Sake

(In progress) First, define sake.

Process

See also:

• MTF post by James Thor. Using kveik (and subthreads with Brettanomyces) to make sake.

Koji

See also:

• MTF post by Jeffrey Airman (KOJI BROS). Using koji and rice to ferment dextrins in a coolshipped/mixed fermentation ale with wildflower honey and Japanese seaweed salt.
• MTF post by Justin Amaral. Making Peruvian purple corn Chicha using Koji to do the starch conversion, along with some kveik cultures, wild Saccharomyes, Lactobacillus, Pediococcus, and Pichia.

Sub Heading

(To do)

See Also

Additional Articles on MTF Wiki

• Mixed Fermentation

External Resources

• Example link.