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This is the essential mould seeds that you need to convert your rice to sugar and start making Sake at home. It's a two step process that is easily achieved by any homebrewer. Step one is making the Kome-Koii, or malt rice, which is where this Sake Starter comes into play. Step two is combining it, the Kome-Koii, with regular steamed rice and yeast and creating the Sake itself.