Welcome to the forum Vineripe, we've had some interest in sake here.. I believe getting hold of the right rice yeast has been a bit of an issue for some..
Thanks for the welcome, St Allie.
I tried to reply to you yesterday on this one, but must have hit the "idiot" key on my keyboard. lol.... I have one of those *special* keyboards with SIX "idiot" keys.
From what little reading I did before embarking on "Project Sake" (my wife names all of my projects with a jaundiced look in her eye - maybe one day I'll tell you of "Project Werm Farm"), I gathered that sake was a wine that thought it should be brewed like a beer (or is that a beer that thought it should be vinted like a wine? - I get confused). Anyway, they recommended a lager yeast, and that's what I used. Like many of the "projects" in my younger days, I felt the need to follow directions *exactly* was not something *I* needed to worry about (and folks wonder why I won't put a GPS on my motorcycle). Anyway, my first attempts -even lacking the Moto starter - I had no immediate access to kome koji and making it seemed (still seems, really) another "project" I didn't care to undertake, the stuff I did make actually turned out better than what I had been buying from the local spirits vendor.
Nowadays I do order the kome koji and make a proper Moto starter before I start brewing the sake. It has improved the taste considerably.
hmmm... considering how well "Project Solar Chef" worked, and since the science behind making kome koji isn't THAT different, perhaps we WILL have another project soon....
Troy?.. what does moose taste like?.. surely if it's on your porch, it's only a few steps away from your freezer?
Allie
As best as I can remember from the days I lived in Alaska, it tastes much like elk, but with flatter antlers. lol