Today’s beer is a Japanese Rice Lager brought to us by Proper Saké Co. and Southern Grist Brewing. Koji, or Aspergillus oryzae, is used to ferment soy sauce, miso, and of course….saké. Yay for fungus poop. Listen in to see if you want to give Koji Gold a try!Let us know if you’ve tried it and what you think. Also, help us spread the word by supporting, sharing, liking and subscribing! We welcome your support: find us on Patreon or find all links at www.thealesandtalespodcast.com. You can also follow us on Instagram and Facebook @thealesandtalespodcast. YouTube link: https://youtu.be/1yHpNgi-NMM
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