Changes

Ko-on Toka Shubo <ref> http://www.nada-ken.com/main/en/index_k/185.html </ref> (高温 糖化) - High Temperature Starter

Day 1

-Heat water to 60C

-Add koji

-Add steamed rice

-Maintain temp @ 58C

-Mix

-5-8 hours saccharification

-lower temp to 40C

-add lactic acid to 5pH

-cool to 25C

-add yeast