The Road to Good Sake
Proof
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The Strange Smell of Sake
Matsurosan was still learning the craft of making sake, and he wanted to support the Toji however he could. Matsurosan cleaned every surface in the mudo with bleach. He tried charcoal filtration and really fragrant forms of yeast but they were still losing customers. Making koji is perhaps the most sensitive of all the brewing processes. It's done in a special room called the mudo.
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