Sake brewing: using acid blend?

[oscillate_wildly]

Hi everyone, I am about to attempt brewing sake for the first time. I will be using koji kin to make koji, using sushi rice for the whole process, and Lalvin L50 K1-V1116 yeast. I wanted to try the Lalvin first to just try out the process before investing in a more expensive sake yeast. Anyway, many recipes call for citric or lactic acid. I have acid blend. I believe this usually 50% Malic Acid, 40% Citric Acid, and 10% Tartaric Acid.
Does anyone know if this will be ok to use instead of citric or lactic acid?
I'll be following this process to get started: Brewing Sake for Beginners
Thanks!