>OT: I'm about to embark on making my own sak=E9, but I'm trying to find

>real "pearl rice". I guess a trip to Japantown is in order!
Sake can be compared to the preparation of beer/whisky where grains are
enzymatically converted to sugars and then fermented to alchoho.
Does it make a difference if what ever kind of rice is being used for
sake making?
The most important part if you get the right inoculant mold cultu
Aspergillus Oryzae ....to start the biochemical process.