So I’m trying to make sake again after almost ten years. The last few times were a disaster–I barely got beyond the koji-kin, because it turned pink and smelled like nail polish. The sake itself was pee yellow, and I used sweet short grain rice to do it, so I knew that had to be wrong. This time, I’m trying to make sure I follow all the directions. I’m back at the koji stage, so I’m using the instructions on the back of the koji package.
My question is this: for those of you who make your own koji-kin, do you cover the inoculated rice with, say, a damp paper towel or cheesecloth as well as the container lid while you’re letting the spores do their thing? The Vision Brewing site says to, but the instructions on the back of the package don’t say anything about it. Neither does “Sake U.S.A.”, the book I’m currently using to finish the process ( the author doesn’t have much to say about making your own koji-kin, unless I’ve missed a chapter). So… help me out? What do you do?