Dry or soaked koji for rice wine

[dude1]

I'm about to make rice wine by mixing koji to steamed rice.
I bought koji in the form of this rice that already contains koji.
I still can't figure out if I have to mix dry koji to steamed rice of if I have to soak the koji first.

Thanks

 

[Miraculix]

I'm about to make rice wine by mixing koji to steamed rice.
I bought koji in the form of this rice that already contains koji.
I still can't figure out if I have to mix dry koji to steamed rice of if I have to soak the koji first.

Thanks

Just to make sure, you know that you also need yeast, right?

 

[dude1]

Just to make sure, you know that you also need yeast, right?

Thanks to remind me this.
Just to doublecheck: when using koji instead of Chinese yeast balls, you need koji + yeast, is that right?
By the way, my 1st question remains valid.
Thanks

 

[Miraculix]

Thanks to remind me this.
Just to doublecheck: when using koji instead of Chinese yeast balls, you need koji + yeast, is that right?
By the way, my 1st question remains valid.
Thanks

These balls consist of a specific mold which chops the starch into sugar and of yeasts, which metabolize the sugar to alcohol and co2. Koji is basically just the mold but I don't know about the exact process of how to use it properly. Google sake making, it is really complex.