I'm in the middle of brewing some simple sake or doburoku. I used a pound of rice and half a pound of koji, plus water equal to the dry weight of the rice. I added champagne yeast and have been brewing it at 59°F. It's been almost two weeks, and it's strongly alcoholic, but still fermenting. It seems like there's a harsh taste in addition to the alcohol, though. It's hard to describe it because it's hard to differentiate it from the harshness of the alcohol, but it may be bitter. Not the best description, I know, but does it sound like anything anyone here has run into before? I'm wondering what could have gone wrong.
Rice wine tastes harsh, maybe bitter
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if it tastes alcoholic, you're doing better then me....all mine topped out at 2%, and were sour....i know koji is tough to keep clean while it's growing, could it be infected?
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