Has anyone successfully made a non-distilled sake with potatoes?

Question

I've made sake many times doburoku style using koji and normal rice (usually Nishiki since polished is hard to find), at lager temps.....40-50F. It's a very fine product actually, but I'd like to try a stab at steamed/geletinized potatoes, any clues on proportions to koji rice, water, etc?

Answer 1

Start with a direct proportion subsititution of potato for non-koji rice...definitely gelatinize the potatos for at least an hour.

You might want to substitute some 6-row malt for some or all of the koji.

Answer 2

i have no idea but i hope someone did:)