I just finished my first batch. It tastes like the sake I have had in
Japanese restaurants which might not be a good gauge. Clearing the sake was
not to my satisfaction. I followed the directions that came with my koji
and used a rice from an oriental store in a large city close to where I
live, but did not specifically use a sake rice, although it was a polished
rice from Japan.
Timing seems to be the critical thing for each step.

"Brian" > wrote in message
news:_3xMc.1807$zA4.1441@lakeread04...
> Has anybody here made sake from actual polished sake rice and Koji? I am
> interested in giving it a shot, but am having trouble finding suppliers of
> high quality sake rice and koji. Any help would be greatly appreciated!
>
> Brian
>
>