mkut
Active Member
About to try and make some sake, looked at several recipes. Some use sultanas and have no koji. One site says without the koji there is no saki. To my understanding koji is a mould that helps break down the starch in the rice. do I need to use koji? or are the sultanas an alternative to it.
the recipes for sake look straight forward? any tips or advice before I poison myself.
the recipes for sake look straight forward? any tips or advice before I poison myself.