I am not sure if this is the right forum but I don't know where else to put this.
I got the best book on sake making and finally managed to track down the ingredients. The problem is that making sake sounds like a huge pain. You have to add steamed rice and stir it twice a day every day for a week.
It seems like it is fulfilling the same function as stepping up a starter. Why can't I just make a massive amount of yeast and koji and add this to a good amount of rice? Anyone know the answer?
I got the best book on sake making and finally managed to track down the ingredients. The problem is that making sake sounds like a huge pain. You have to add steamed rice and stir it twice a day every day for a week.
It seems like it is fulfilling the same function as stepping up a starter. Why can't I just make a massive amount of yeast and koji and add this to a good amount of rice? Anyone know the answer?