Sake
Basic History
Sake has been brewed in Japan for centuries.  It was first brewed over 2000 years ago, but can trace its roots to China in 4000 B.C., but it was the Japanese who where the first to mass produce it.  The original process involved polishing, or milling the rice from the outer husk, and then cooking the rice in clean water.  The rice was then chewed and spit into a large tub to allow it to ferment into sake.  The resultant sake was called Kuchikami no Sake, or chewing the mouth sake.  Chewing the rice introduced the enzymes necessary for fermentation to take place and was considered to be a Shinto ritual, but was discontinued when Koji, a mold enzyme, and yeast were discovered.
Making Kome-Koji
The making of Kome-Koji is a painstaking process.  I would rather deal with a 2 year old than make kome-koji, it's that painstaking.  Out of the five times I've attempted to make it, it's only gone right three times.  This is the process I used: Ingredients: 1/2 pound of short grain rice, uncooked (medium grain can be used) 1/2 teaspoon of koji-kin seeds (mold seeds) 1 teaspoon all purpose flour Spring water (I bought about 3 gallons of water) Equipment: Colander or sieve to hold rice Bowl big enough to hold the colander or sieve Steamer rack or Bamboo steamer (if steamer rack is used, a towel will also be needed) Pot or wok to boil water for the steam and can hold the steamer of choice Digital Thermometer Ice chest or cooler big enough to hold the colander or sieve Clean cotton cloth or clean paper towels, slightly moistened Empty two liter bottle with cap, cleaned. Procedure: Clean and sanitized everything, except the rice, koji-kin seeds, thermometer, and flour. Place the rice into the colander or sieve and wash the rice under running water until the water runs clear.  Next, place the colander or sieve in the bowl and soak the rice for 1 1/2 hours in enough spring water that covers the rice.  After the rice has soaked, let it drain for 30 minutes and place the colander, or sieve, (with the soaked rice) into the steamer over boiling water.  The idea is to allow the rice to steam without actually touching the boiling water.  Boiled rice will not work.  Steam the rice for one (1) hour.  After the hour, remove the rice from the steamer and let it cool to 86° F, or approximately 35° C.  Cooling usually takes about another hour.  Once the rice has cooled, mix the koji-kin with the flour and sprinkle the mixture over the rice and thoroughly mix the koji-kin mixture into the rice.  Now fill the two liter bottle with as hot as can get water from the faucet and screw the cap on. and place in the bottom of the cooler on its side.  Next place the colander, or sieve, on top of the bottle and cover the rice with the dampened cloth, or paper towels, and close the lid of the cooler.
References: Asian Art Mall. 2008. Asian Art Mall. 23 Nov. 2008           <http://www.asianartmall.com/historyofsake.htm> Leeners. 2007. Leeners. 23 Nov. 2008 <http://www.leeners.com/sake.html>