Hi, I am new here and this is my third attempt at making Sake. I have been following William Auld's recipes and techniques, with the exception that I can't buy Sake rice here in the UK and I don't have a rice mill so I have been using the best sushi rice that I can obtain, Hyogo Koshihikari and Akafuji Akitakomachi. I came up with an idea for polishing (milling) the rice that seems to work, and I would appreciate any thoughts that you guys might have.
What I have been doing is washing the rice until clear, then placing it with an equal volume of cold water in a kitchen blender at medium speed for up to 10 seconds. The idea is to use the agitation to strip off the outer layer from the grains, and it seems to work. The water becomes very milky and when the rice is strained there is a powdery residue that passed through a sieve. The grains don't appear to be broken so I am assuming it is the outer layer that is being removed. Has anyone else tried this?