Found this recipe, and am using it as a demo at a local Fermentation Festival.
In a 1-gallon jug
4 ˝ cups rice
3 cups sugar
handful of raisins
Fill with spring water (or in my case, preboiled tap water), and pitch yeast (have heard general purpose or cake yeast works well, but I’m using White Labs WLP 705 sake yeast). Put it in a cool place, and ferment for 10-20 days.
Anybody tried anything like this without komi koji? How'd it go? I'll post results when it's done.