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Packet includes Koji mould spores and makes 22 litres (5.8 gallons) of Sake with an alcohol level of 14-18%. Additional ingredients required are 1.9kg. of medium grain rice, wine yeast and 5 grammes of citric acid. Includes instructions on sake making. For an authentic sake, use the Wyeast Sake yeast to ferment with a strain isolated for sakes.
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