I have spent the last few months building a koji incubator, incubating koji and then fermenting sake. I spent today pasteurizing and bottling the sake, and finally got drunk off homemade ricewine.
It's unfiltered nigorizake and it's DELICIOUS
I got drunk off my own sake
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https://byo.com/article/making-sake
Followed this to a T
For koji:
3 cups short grain rice, soak for 45 minutes
Steam uncovered for 10 minutes (MUST be steamed, I used a bamboo steamer with parchment paper i poked holes in) then steam covered for 20 minutes.
Let it cool to room temp, innoculate with 1 tsp of spores mixed in w/1tbsp of flour (for more even spread)
Keep it in a place that's between 27 and 31C but not more than 35C or it will die. Some people do this manually with a heating pad and a cooler, traditionally just warm rice in a cedar box. I built an incubator out of a fridge
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Where is it that warm in a house?
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In an incubator you dimwit
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That implies somewhere in your house is that warm. Otherwise you would have said put it in an incubator at 27C.
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Houses are that warm in Nippon
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