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  1. steve engle

    Angel Rice Leaven (Makgeolli)

    I’ve been making sake with ARL for about a year now, and I always let it do it’s job for about a week or so and let the sugars build up and then add just a small amount of ec-1118 yeast, come out pretty good. Some times I’ll use 71B yeast and it seem to end up with a fruity undertone.
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