Hey home brewers!
So following on from my rice beer experiment today i'm making a quick and simple version of sake ( rice wine)
while making sake is full of tradition and steeped in a long history i went ahead and threw out the rule book and adapted it for everyday people who want to make it.
as it's almost impossible to get hold of the actual rice used in sake making I decided to use a quick cook long grain rice.
it's no fuss cooking and has a higher starch content and it's readily available for just about everybody,
also you don't need to repeatedly wash and steep the rice which removes many hours of prep time.
the only thing that you must have is the koji in my case i'm using Chinese yeast balls which contain both the koji and the yeast,
which keeps things simple.
if you are looking for yeast ball you can find them on amazon
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or the youngs yeast nutes on amazon
[ Ссылка ]
