rice wine

Hey guys, I decided to give making sake a try and document it to reference for future batches, learn along the way, and maybe help others get a start. I really enjoy the taste of the drink and hope to make this a routine in the wintertime like they do in Japan. It’s all about temperature...

Hello everyone! Sake is a delicious drink that is drenched in history, strict tradition and touted as having a process that is riddled with complicated steps that is hard to follow. This makes good traditional Sake making a hard brew hobby to get into. I want to help you dive into the process...

I got this recipe from my father. I made it with him more than 25 years ago. I decided to make a 1/3 batch since I've got nothing but free time. I'm fermenting in a ceramic crock with a dish towel tied across the top. For the first couple weeks this was cloudy, smelled wonderful and bubbled...

I'm hoping to dip my toes into sake brewing (in a big way). This seems like great instructions for the sake process: https://www.homebrewersassociation.org/how-to-brew/make-sake-home/ The recipe states that you need a steamer that can steam 15 lbs of rice at once in 2 levels. Does anyone have...

I'm about to make rice wine by mixing koji to steamed rice. I bought koji in the form of this rice that already contains koji. I still can't figure out if I have to mix dry koji to steamed rice of if I have to soak the koji first. Thanks

This is my second attempt at making makgeolli (my first being like 4 or 5 years ago). On my first batch the rice separated nicely into three layers in the jar while fermenting. At the top there was rice, followed by a cloudy layer of water on top of another layer of rice at the bottom. Pieces of...