Brian wrote:

> 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.

If you can't find Koji, the enzyme amylase is the primary active
ingredient. It'll do the trick, but just like each type of yeast adds
its own special nuances to the product, so Koji does to sake.

Gene