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Thanks for sharing dude. My thoughts were something along your lines of thinking as well. Try a sake wine proper, then next go around, see about incorporating some malt along the way. However, sake is an elaborate process, so whether I'd even get to that second step is a different matter. Going...

H.W. would you be able to supply any details? How much grain did you use? What % of the batch was the grain? Did you mill the grain before adding the koji? Can you describe the results in a bit more detail? What steps did you go through after fermenting with koji? Straight to boil?

Thing is the koji spores break down the starches, then if you're making sake, you continuously build up a starter with yeast and koji, throwing in rice and water, manipulating the temperature etc as you go. I'm interested to see how these principles can be applied to brewing with barley - but...

Did you ever get anywhere with this Owly? I've been planning a sake/beer hybrid for a while now but thinking I might just get started with a sake. It's a helluva lot of work though and slightly against my lazy tendencies!