Dan wrote:

> Actually the koji kin converts the starch (rice) to a sugar so that the
> yeast anaerobically can convert the sugar to ethanol. I have made sake, and
> it is kind of tricky, but do-able.
>
> "Ric" > wrote in message
> oups.com...
>
>>I dont know diddly about the SG; but isnt there a fungus required to
>>make Sake?
>>
>
>
>
Your Lucky I have not found a place in British Columbia that carries koji.
If you know of any it would helpful.