barley koji to make sake?

[lhoffmeyer]

I just fermented a bunch of barley koji for barley miso. I acidentally made
almost twice as much as I needed (forgot the amount would double after soaking

Anyone ever tried using barley koji instead of rice koji to make sake?

I know barley koji doesn't contain the same amount of sugars as rice koji
(isn't as sweet) but since the koji is used to convert rice to sugar I wonder
if that is an issue?

If I can use barley koji should I use the same measurements as rice koji?
250g koji per 1000g steamed rice?

Probably try this anyway and double the amount of barley koji (500g) per
steamed rice (1000g) just to be on the safe side. Don't think it will hurt
anything?

Any thoughts?

TIA,

Lance

 

[gratus fermentatio]

While I don't have any direct answer to your question, you might be able to find some answers here:
https://www.homebrewtalk.com/f243/

Or here:
http://www.taylor-madeak.org/

Hope that helps. Regards, GF.

 

[xnitestakex]

Did you ever try it? I’m considering it too