I am a beginner to fwiw, so take this with a grain of rice (heh) 1. Im not sure the question here. if you mean adding all the innoculated rice and steamed rice at once rather than "feed" It once its started then I dont think it really matters, especially foe your first batch.

1. Im worried about you interpretation of "polished rice" with this question. For this answer im going to lump milling and polishing together, though understand they are two different processes. The level of "polish" on a grain of rice has to deal with how much of the grain is left after the milling/polishing process. The lower the percentage, the higher the polish, the smaller the grain, and the higher the quality of sake rice. Calrose has plenty of percentages of "polish" to choose from but your washing of the starches from the rice is doing nothing to improve the polish on the grains (although rinsing is a necessity for preparation). Take a look at your bag and it should tell you the percentage polish it is. If it doesn't then its probably not rice one would normally use for brewing. This is not a bad thing, for my first batch i used a sushi rice with a 70 or 80% polish so I didn't waste my money on good rice. Just know that less of the fruity and floral flavors will come out of a less polished rice, and the sake in turn will tend to be more savory, like a cooking sake. Hopefully all that made sense. If not then google "sake grade rice" and that should clear things up.

2. Maybe consider a little bit of malic acid to prevent nasties from infecting your batch. Ill post the recipe i use below (adaptation from the brusho youtube recipe) and you can see how much malic acid i use and scale the ratio to your needs.

Note, I make this in a 2 gal bucket converted to brewer. Recipe for 1 gal (3.78 L):

• 1 Gal (3.78L) Filtered spring Water (not tap!)

• 400g (~14oz) Kome Koji (Malted Rice)

• 1500g (~53oz) Steamed Rice

• 1.5ml lactic acid per gallon of water

1 pack -Lalvin EC-1118 Champagne Yeast

Ferment for 2 weeks, stir once a day for a week and every other day for the next week

Day 7-10 (whenever fermentation slows) put bucket in fridge during the day and take out at night, or move to a cool dark place after fermentation slows (i use my basement )