I'm growing rhizopus oryzae on rice so I can make a maltless corn whiskey

TL:DR rhizopus oryzae make enzymes that convert starch to sugar, you need these to make grain based booze (beer, whiskey, saki, ect)

This is my 3rd try growing rhizopus oryzae on rice, first time I didn't get the proliferation I wanted (I think it got too cold/dry). Second try got infected with orange mold (bad).

This time I'm growing in jars turned on their side and instead of lids I put cloth over the mouths. I roll them every few hours so the mold will grow thruout instead of just on top. Basically tiny koij drums (which seems to be something you can't find anything about on the DIY level in English)

For whatever reason there's jack all about doing this on the English internet. Even if you search "koji whiskey" you get a handful of posts about it virtually none of which have follow ups, or they just buy angel yellow label (rhizopus oryzae that was grown on rice flour + yeast) and just chuck it in to a pot of unmashed corn and water and ohh and aah about how it totes still converts the starches to sugar not understand they basically just added a shitton of enzymes they could've gotten for cheaper on amazon and that it's not as effective as mashing and adding it

I'm doing all this to have a cheap constant supply of enzymes and make a cheaper, tastier whiskey

If it works I should have a cheap DIY way to turn any starchy food waste (potatoes and bread being the two I'm most interested in) into cheap booze!

!boozers