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Sake
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===See also===
* [https://www.facebook.com/groups/MilkTheFunk/permalink/4167599113268271/ MTF write up by Scott Simpson on the sake brewing process, including background on koji and sake yeast strains.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1979504208744450/ MTF post by James Thor. Using kveik (and subthreads with ''Brettanomyces'') to make sake.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/3605649642796557/ MTF post on using regular white rice and sourcing polished sake rice.]
===Using Koji in Beer Fermentation===
See also:
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2598642790163919/ MTF post by Jeffrey Airman (KOJI BROS#KOJIBROS). Using koji and rice to ferment dextrins in a coolshipped/mixed fermentation ale with wildflower honey and Japanese seaweed salt.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2172128482815354/ 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''.]
* [https://www.facebook.com/groups/MilkTheFunk/posts/5413688545325982/ MTF post on using Amazake in beer by fermenting local red rice with a native Koji discovered in Northern Vietnam.]
===Makgeolli===
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2882935991734596/ MTF post by Denise Rheault on brewing Makgeolli.]See also [https://takjoo.files.wordpress.com/2015/03/a-primer-on-brewing-makgeolli.pdf this primer guide] on making Makgeolli.
* [https://www.facebook.com/groups/MilkTheFunk/permalink/3277030195658505/ MTF post by Denise Rheault on the temperature and humidity for incubating Nuruk.]
===Additional Articles on MTF Wiki===
* [[Mixed Fermentation]]
* [[Indigenous Styles]]
===External Resources===
* [https://kojicon.org/schedule Kojicon!]
* [https://docs.google.com/document/d/1es_3CAqwehfPn8jAZALO-59BiV3Efn-iF2OJooCnwtE/edit Matt Firetto's Koji Resource Guide for Homebrewers v3.]
* [http://archive.pov.org/thebirthofsake/ "The Birth of Sake" PBS documentary.]
* (Book) "Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation" by Jeremy Umansky and Rich Shih.
* [https://www.masterbrewerspodcast.com/165 "Bypassing the Malting Process with Koji," MBAA podcast.]
* [https://www.youtube.com/watch?v=4CGTLJlE7-M The Session | Josh Hembree of Setting Sun Sake Brewing Co.]
* [https://docs.google.com/document/u/0/d/1es_3CAqwehfPn8jAZALO-59BiV3Efn-iF2OJooCnwtE Matt Firetto's HBC 2022 presentation on Koji fermentation in beer.]
* [https://www.homebrewersassociation.org/seminar/white-koji-a-unique-ingredient-for-quick-sour-beers/ "White Koji: A unique ingredient for quick sour beers," HomebrewCon 2021 presentation by Todd Bellomy.]
* [http://www.ancientartpodcast.org/brew/chinese-moldy-ale/ "Chinese Moldy Ale," by Lucas Livingston.]
* [http://traffic.libsyn.com/basicbrewing/bbr03-30-23origamisake.mp3 BasicBrewing Podcast - March 30, 2023 - Origami Sake. James heads to his hometown to meet with Ben Bell and Justin Potts, who are building Origami Sake to brew with Arkansas rice.]
==References==