No, not too confusing. I thought you may have meant something like that where apples are in the fermenter and not as a post fermentation mix, but I didn't want to assume. I haven't heard of a sake in that manner.
I suppose I will assume that sake still tends to be a traditional sort of thing. And it's probably not often attempted. It could be worth trying to make as a homebrewer, but I haven't seen anything in my searches (in the past 30 minutes). Anyone have any apple varieties that could be used for this? Standard cider apples, or different ones?
Perhaps I'll try making this if I can figure out which apples to use. My current problem apple wise would be to locate a source of apples, since most searches will pull up eating/baking apples as opposed to cider apples.
Then, rather than grinding and pressing like cider would be done (which I don't do yet since I don't have a grinder, nor the space for it). Otherwise I could add already pressed cider.
I've only made sake once (well, one and a half, but the second time was really using sorghum, not rice), but was actually looking at making another sake batch, so it might be worth a try. I may have to put it off till November/December though, since I don't have a good fermenter that I can hold at 50 or so degrees. Not unless I want to not drink beer from my kegs for 3 weeks.