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How did your sake turn out?

OK, so what you have made is not really sake as we think of it but Doburoku. What we think of and call sake outside of Japan is what is technically or officially called Seishu. For those outside of Japan this is a little confusing but in Japan sake is a more general term for alcohol. Anyway...

That is very warm for sake ferment. Sake is almost always fermented below 60F and the closer to 50F the better. Some will go down to 45F. There are two reasons for this, yeast esters and to slow the growth of bacteria that will sour the sake too much. A little is good, but too much will be...

Scubaman, I am Will from http://HomeBrewSake.com. Saw this discussion and think that I may be able to help. However, you are mostly done. Very interesting attempt. I am a little concerned about the look of the koji when it was finished and the picture of the ferment with the spoon mostly...