I know it will affect flavor profiles, but could one pre-infect their grain with Aspergillus oryzae
(Koji) to gain efficiency? Or will the Koji interfere with the seeds natural amylase?
Furthermore, could Koji be used to complete replace six-row barley in any recipe? Or is there a reason its only used for Sake?
If Koji is exactly what I think it is, then this opens many new avenues in my zymurgy adventures.