At the end of July, I wrote about my attempt to make sake, but then failed to write an update about how the experiment progressed. Everything worked fine for a few days: I kept the mixture at the right temperature, and stirred it twice per day as recommended. It was growing quite a nice batch of white koji mold. But when I checked it on the third or fourth day, I noticed a tinge of green mold. When I checked it again 12 hours later, the green mold was quite evident.

The sake instructions say in several places that if you see mold that’s any color but white or gray, you should throw it all away and start over. Continuing the process with the green mold will likely end up making a drink that doesn’t taste very good, and could make me sick to my stomach. Fortunately, no pathogen would be able to live in the sake, so serious illness from a bad batch isn’t a concern.

In any case, my first attempt at making sake was a failure, and I haven’t gone to the effort of trying it again. When I do, I’ll be sure to update here.