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Old 05-16-2011, 10:41 AM   #1
May 2011
Canterbury, UK, England
Posts: 31

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
Apr 2010
Phoenix, AZ
Posts: 79
Liked 2 Times on 2 Posts

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:

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Old 05-16-2011, 01:58 PM   #3
Sep 2010
Ann Arbor, Michigan
Posts: 1,171
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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

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Old 05-16-2011, 03:42 PM   #4
I love making Beer
Nurmey's Avatar
Jul 2007
Omaha, NE
Posts: 3,983
Liked 31 Times on 27 Posts

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.
Batch 1 Brewing
The American Revolution would never have happened with gun control.

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