Saki

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Duffy85

Active Member
Joined
Mar 1, 2010
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Location
Huntsville TX
I'm reading a lot of different post of here, and you guys will ferment anything, and I like that. I'm wanting to make my own saki, but I need to know some basics. My local store sells the fungi, but what makes the best tasting. Yeast, rice, water, additives?
 
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