Sake
SAKE (or the nearest approximation possible without koji) 3LB PADDY RICE (ORDINARY POLISHED TYPE WILL NOT DO) YEAST YEAST NUTRIENT 3 VITAMIN B TABLETS PER GALLON FUNGAL AMYLASE SUGAR TO PRODUCE A MUST OF AROUND 1090 ORIGINAL SG WATER TO 5 GALLONS Boil rice gently in about 2 litres water for about 15 minutes, then place all in a brewing bucket. Add a further 2 litres of water and 1 k of sugar, and when cool enough, add yeast starter. The resulting awful looking mess should be left to ferment for 10 days, stirring daily. In the meantime a further 4 gallons of syrup (at SG 1090) should be prepared and after the initial pulp fermentation is over the rice liquor should be strained into the syrup. Squeeze the rice well and ensure that plenty of starch is added. The nutrient, vitamin B tablets and amylase should also be added at this stage. The wine will ferment out to around .990 quite quickly and clears reasonably well of its own accord. This wine does not improve appreciably with age and can therefore be drunk as soon as it is clear, either cold as an ordinary white dry wine or hot, having been slightly sweetened, warmed to around 60C and drunk from cedar wood cups it makes a delightful accompaniment to Japanese food. One final word of warning - consume with discretion - it can give a mighty hangover.
