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So...It’s 5 months later. And it’s freaking delicious!!! Literally the best nigori style sake/rice wine I’ve ever had, and I’ve had a TON while working in a couple different pan-asian restaurants. Sweet, with notes of bananas and muted pineapple. I have no way of determining the alcohol...

*******Update on the progress****** We're at day 25 and things are still moving pretty decently. The rice is, by all standards, still fermenting, but it took a slight left turn at Albuquerque if you will. At about week two I noticed a slightly sour-ish smell. Not sour in the "Oh s#!t! Am I...

Hello all! I’m so happy I found this thread! After learning just enough to be dangerous I decided to go big or go home. So...I started with five 5 gallon buckets and 5 pounds of dry rice in each one. This is my first ever attempt at this kind of thing, so I can understand my wife’s suggestion...