Repitching Saké lees?

[Zymurgrafi]

Has anyone who makes saké ever used the lees from the previous batch to make the shubo-moto for the next batch?

I used "real" saké yeast for the first time and was thinking to save money maybe I could use the lees to make my next batch? I could not find any documentation on how it is done "professionally" or tradtionally.

 

[jeremyz]

I ate some of mine.
http://www.atroxen.com/gallery2/main.php/view/jeremy/Sake Brewing/DSCF3813.JPG

Until I find one specific rule or trick to reusing the lees I do not plan on using them.

This is the most advanced sake recipe I found but I have not read all of it.
http://www.designerinlight.com/

I just finished a round of job interviews and I am about to brew again. I have not brewed in months.

The Book of Sake: A Connoisseurs Guide
by Philip Harper (Author), Haruo Matsuzaki (Author)
I looked at this book in a store and I thought the brewing section was good enough to buy the book. However I want to buy the book cheaper so I would get it from amazon.

 

[Zymurgrafi]

This is the most advanced sake recipe I found but I have not read all of it.
http://www.designerinlight.com/

that is the recipe I am actually following this time around. So far so good. Just about to begin main ferment.

I have "marinaded" tofu in the lees before as one site I have seen suggested. Did not work too well I left it too long.

I think I may try a very small batch using the lees from this current one and see what happens.