Making Traditional Sake! The difference between it and Rice wine.

[kmarkstevens]

I just finished the final koji and rice additions on 4 gallons of sake last night. At around 65F, it bubble through extensive headspace and spilled out overnight. Then I put it in a 50F fridge for the next 2-3 stage, and came home from work to find that also had spilled out. Hopefully, it's settled down for a slow final ferment. I never expected it to foam up like that. Smells like a good ricey ferment.