I have a recipe for making sake, that came with my koji-kin, but I can't find any mention of adding flavoring. I want to be able to add canned plums to my sake.
recipe ingredients
Once you've innoculated and are ready for fermentation you can put them in. You may want to add a Pectic Enzyme as well to break down the complex sugars and help with the clearing. Depending on the pulpiness of the plums, you may need to rack and strain more. You should also need only about 0.5 tsp of koji added to 400g of starter rice, which adds up to 0.9lbs just to clarify.
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