Sake - a question

apologies if this has been answered over the years but I have not been able to find a good answer in this forum.
Just purchased a pack of koji to make sake. The instructions suggest that after I have added the koji to the first batch of rice to "malt" it, I steam and add the larger batch of rice but at what temperature is this second batch added - after it cools down to 86 F or while it is still hot from the steaming? I understand that the wine yeast is not pitched until the whole batch is cooled to 66 F but the instructions around adding the second batch of rice to the koji'd rice is unclear. Thanks

 

Let it cool; don't overheat or thermally shock the microbes (yeast + mold).

 

Thanks. That's good to know. The yeast, though, is not added until after the additional rice has been inoculated with the koji

 

I'm not sure what process you're following, but traditionally most rice is added after the yeast pitch. Just avoid thermal shock of anything with live microbes.

Optimal growth of the Aspergillus is around 93-97°F (32-34°C), and shouldn't be heated over 108°F (42°C).

Cheers

 

The koji I got has a recipe and process for making sake and the suggestion listed was to add the second dose of rice and then add yeast