Steaming rice a day in advance

SakeAmateur 2019-01-09 22:00:08 UTC #1

Greetings fellow fermenters. I am currently attempting my first batch and my koji is cultivating well. I plan to start my fermentation tomorrow, but, due to work constraints, time is tight.

Is it acceptable to steam the rice one day in advance and refrigerate it in a sealed container overnight?

Thanks

KramerOG 2019-01-10 01:21:08 UTC #2

Yes, but there isn't even a need to refrigerate.

SakeAmateur 2019-01-10 07:50:22 UTC #3

Excellent, many thanks. I have 4.5 kilos of washed, soaked, drained rice in my fridge ready to steam tonight then.

squeegeethree 2019-01-10 22:57:03 UTC #4

More please. @KramerOG I have had Koji balls and a tub of Cold Mountain Koji in my fridge forever. I want to use them. How long are they good for? Also we never eat rice in this house anymore.

KramerOG 2019-01-11 03:22:55 UTC #5

I've used koji that I've kept in a freezer for nearly a year without much problem. I don't have any information about koji in the fridge. Sorry

squeegeethree 2019-06-02 16:22:28 UTC #6

Update: Koji was just fine after an extensive time in the fridge. I used more than maybe I needed out of viability fears