How to make Koji Rice

This video goes onto detail strep by step on how to make Rice Koji.

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I used 5 pounds of sushi rice for this project and really liked the results.
Weigh out your rice
Rinse very well
Place in a bowl full of water to soak for 12 hours
take out of water and allow to drain in a sieve for 2 hours
Steam rice for 50 minutes
cool down to 105F
Add your 1/4 cup of rice flower (that's been heated on a stove top and cooled) and .1 grams of koji spores for every pound of rice you use. In my case I used .5 grams of spores to 5 pounds of rice.
Mix well and cover with cheesecloth
Cover with plastic wrap loosely and place in fermentation chamber

Your ferment chamber needs to be between 80-90F with humidity at 90%. Monitor the temp of your koji rice to make sure it's core temp doesn't get higher than 107. If id starts to rice you can gently mix it with clean hands. Your koji rice should be ready around the 48 hour mark. If you let it go to the 72 hour mark it may want to bloom and in this case you will make more starter seed for more koji rice....

Dry at 85f for a few days and store in the freezer in an air tight bag.

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Eric