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Old 11-02-2013, 09:04 PM   #1
Jul 2012
Nelson, Bc
Posts: 537
Liked 49 Times on 39 Posts

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?


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Old 11-05-2013, 07:20 PM   #2
Jan 2012
Tulsa, Oklahoma
Posts: 2,258
Liked 230 Times on 210 Posts

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.
A painting says a thousand words. But a painting while on good mead just looks funny!

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Old 01-26-2014, 07:05 AM   #3
Jan 2014
Posts: 1

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

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