Sweet rice for sake? Make kome koji from kome koji

Has anyone tried making sake from sweet rice, the kind used for making mochi (mochigome)? Did it work ok?

Has anyone tried to add more rice to previous batch of kome koji to increase the amount on hand? I made some, froze it, my friend asked me for some to make miso with, but I think I have only enough to make a batch of sake and a batch of amizake. Any suggestions?

Thanks!

If the mold is still alive you can rehydrate it to get it kicking then spread the kome-koji out in an incubator and reduce the humidity to about 30% if I remember right and it will go into spore production. You can pretuch dust off the spores onto parchment paper and sprinkle that onto newly cooked rice and make a new batch.

I have only used calrose rice and a generic sushi rice from the Walmart. But any short grain rice should work just fine.

I'm trying this out right now, sort of by accident. We will see how it goes...