I have a packet of koji spores and these instructions: http://www.tibbs-vision.com/sake/instrct.html
The instructions call for a 2.6 gal fermenting vessel. Since I have a 7.9 gal bucket, I am considering brewing a double or triple batch.
I've been brewing mead, cider and all-grain beer, and have typical equipment for it (carboys, buckets, hydrometers, bottling equipment, sanitizers, etc.) How suitable it for sake?
Does anyone have any advice, tips or pitfalls to avoid?