Sake yeast culturing, propagation,starters, etc.

[Pr1meCu1ture]

In wondering if anybody has any experience with sake yeast.
Specifically making starters with it, not moto or koji/yeast starter but like a starter for beer, for increasing population size, ultimately to grow extra for storage in freezer on on slants.
Would you use a barley based malt for feeding as a normal starter, or perhaps something rice based, to keep the yeast feeding on desired sugars as im guessing rice doesn't contain maltose?

 

[Toji]

In wondering if anybody has any experience with sake yeast.
Specifically making starters with it, not moto or koji/yeast starter but like a starter for beer, for increasing population size, ultimately to grow extra for storage in freezer on on slants.
Would you use a barley based malt for feeding as a normal starter, or perhaps something rice based, to keep the yeast feeding on desired sugars as im guessing rice doesn't contain maltose?

I do it for all of my Sake brews. Nothing really contains maltose until enzymes break down the starch chains (or other chains) into them. Koji, the aspergillus mold that we use in Sake brewing contains mostly alpha amylase enzymes which break down starch chains into smaller pieces. One piece is commonly glucose while two glucose linked together is commonly maltose (when talking about brewing(usually)). Alpha amylase is responsible for making maltose usually.

So yeah use a malt to make a starter. Personally I make an extract from the rice and koji at mashing temps.

I suggest reading into this a little more as I feel I'm a little scattered at the moment.

This seems to be an alright explanation. But look around a little and you'll find more.
http://www.brewmorebeer.com/brewing-sugars/


Also this:http://homebrewsake.com/home/2010/04/25/koji-what/