i have never tryed making saki or rice wine but i do have a recipe for it. i am not impressed with the book i got it out of so use it at your own risk and it would be wise to compare it to other recipes.
this is a recipe for one gallon
2 1/2 lbs rice
1/2pint grape concentrate or1 lb Lt. raisins
7 pnts hot water
2 1/4 lb sugar or honey
3 tsp acid blend
3/4 tsp energiser
1 campden crush
1 pkg sherry yeast
use husked or raw rice if available, rather than polished rice. whash and course crush rice and chopped raisins in nylon straining bag, tie top and place in primary fermenter. pour hot water over and stir in all other ingredients Except yeast. cover primary. after 48 hours add yeast and energiser. when ferment reaches s.g. 1.050 ( 2-3 days) add onother1/4 lb sugar per gallon. at s.g. 1.030 (6-7 days) syphon into secondary. attach airlock. at sg1.020 add another 1/4 bl dissolved sugar per gallon. when ferment reaches 1.000 (about 3 weeks) syphon into clean secondary reatach lock. to aid in clearing syphen in about 2 months and again before bottling.
again this book is full of misprints and i have not tryed it but if you do i would be interested in the results
