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Old 05-16-2011, 10:41 AM   #1
mkut
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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.
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Old 05-16-2011, 12:26 PM   #2
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When it comes to Sake, and making sure you don't make something that tastes awful, or make a "rice country wine" (Sake without Koji) - nobody does it better than: http://www.taylor-madeak.org/index.php
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Old 05-16-2011, 01:58 PM   #3
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Sultanas/rasins are used in many things for fermentability. (Wine & mead for example) but for sake, it needs to be koji and yes, definately that guide. There's some interesting articles here http://drinks.seriouseats.com/cgi-bi...&sa.x=0&sa.y=0
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Old 05-16-2011, 03:42 PM   #4
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This is the site to use for Sake. He is a member here but you'll get faster answers on the site itself. He is the go to guy for Sake.

http://www.taylor-madeak.org/index.php
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