., To study the fermentation liquor on that Mori of raw rice. Compared using the fungus aspergillus awamori tistr fermentation with yeast, aspergillus niger 367 saccharomyce cerevisiac wihsky.
To study fermentation came RAA WA Mori from raw rice. Compare using Aspergillus fungi Aspergillus niger fermented awamori with TISTR 367 Saccharomyce yeast together with cerevisiac Wihsky.
In order to study the fermented liquor, analog module, from raw sticky rice comparison using fungi Aspergillus awamori TISTR Aspergillus niger to mingle with 367 yeast Saccharomyce cerevisiac Wihsky