Yeah, kinda. Koji is a mold (apsergillus) that converts the starch, it
secretes amylase.

Now what do you think of when you hear amylase and aspergillus?????

BEANO!

Beano is amylase enzyme purified from aspergillus. So you technically
could make sake using lactic acid and beano (or amylase purified from
barley). It would not taste exactally the same...but it would not be
starchy rice alcohol either.

Another thing that aspergillus enzyme is used for is producing grain
syrups (most noteably brown rice syrup) for use by people with celliacs
disease, because the barley amylase used in most grain syrup production
may contain some glutein.