amazake -- a new starter culture every time?

[Guest guest]

Quick question for anyone into amazake:

Once you get started, can you use the previous batch as a starter, or

do you need to buy new koji starter culture?

Just for reference, I see on gemcultures.com that you can get a 40gm

packet of koji spore for US$15 that will ferment 440 pounds of rice

for amazake, which seems very inexpensive. A second, less economical

option is offered too, buying dried koji (the actual koji, not the

spores of aspergillus oryzae) for US$17 sufficient to make 10 quarts

of amazake.

By the way, here's a link to Dom's page on amazake:

http://users.chariot.net.au/~dna/koji.html#Amasake

Thanks!

Mike

SE Pennsylvania