any one here brew that? I have a few questions.

Yep, I've done it twice...

Can you make it from streight rice syrup?

Hmmmm.... I don't see why not...

Technically it should be made from brown rice and koji, but the first time I made it (8-9 years ago) I had a hard time finding koji commercially, so I did an overnight mash of brown rice with beta and alpha amalyse enzymes.

I am gearin up to give it a try. It is alot more involved than I thought. It involves growing up a Koji culture (an Aspergillis Mold) then sequentially adding it to greater amounts of steamed white rice and Sake yeast. The Koji converts the rice starch to sugar and then the yeast ferments it. The whole "mash" process takes about a week, then it is cold fermented like a lager. You can get the koji starter and Sake yeast from your LHBS or can order it online. I got mine from Northern Brewer, but I'm sure most stock it. Check out the following website for detailed instructions.

http://www.taylor-madeak.org/index.php/2008/02/29/how-to-make-sake-at-home-a-taylor-made-g

it is very complete.
Good luck!