I have been making wine for a while now and wanted another challenge, so I have decided to try a batch of sake. Two quick questions: Does anyone know where is a good source of koji? Can I use wine yeast or is there a specific sake yeast that should be used? Any other suggestions will be appreciated.
A local Japanese/Korean grocer might sell koji, other than that, I'm sure there are online sources for it.
My local brew supplier carries both the Koji and yeast. Wine yeast is commonly used, however, the URL gives both types. There are also several links from the page that you might find useful in learning the process. Hope this helps, PJ
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