Being new on the subject of sake-making I permit myself to bluntly put forward a foolish question. Just to help me understand the process a little better. I’ve not made any sake yet, but I am planning to. And I’m a bit confused here. . . As I understand from things I’ve read sofar, the idea is to first carefully make a koji-culture and then to drown the whole thing in water (and yeast and more rice).
I mean. . .Will the process of turning starch into fermentable sugars (by Koji) continue EVEN when the Koji is being comletely drowned in the water/rice/yeast mixture? Won’t it die?
By the way, Hello to you all, I am a beer-brewing enthousiast from Holland, developing an interest in sake-making.