INGREDIENTS

INSTRUCTIONS

Wash  and  crush rice. Place rice in nylon straining bag  and  place  in
primary.  Pour  hot water over rice and stir in all  ingredients  except
yeast  and engergizer. Wait 48 hours. Add yeast and energizer and  cover
primary.  Stir daily, checking gravity and pressing pulp  lightly.  When
gravity reaches 1.050 (2-3 days), add another 1/4 pound dissolved  sugar or
honey per gallon. When gravity drops to 1.030 (6-7 days) strain  any juice
from  bag.  Rack to secondary. Attach airlock. Rack  again  in  2 months,
if  necessary. Bottle when ready. It is  possible  to  continue building up
alcohol  by adding  additional  sugar  until  fermentation ceases. For a
sweeter drink, add 1/2 teaspoon  stabilizer and 1/4  pound dissolved sugar.
NOTE: Any additional sugar added should be corn sugar, not cane sugar. This
recipe came from a collection of wine recipes by Raymond Massaccesi titled
Winemakers Recipe Handbook. Various digest subscribers  question the
authenticity of this recipe. Sake should contain only rice---no corn sugar,
grape  concentrate,  or honey.  Authentic sake  should  also  be inoculated
with koji. There is a sake brewery in Berkeley,  California, that will
conduct tours for those interested in  learning  more  about sake. Sake is
discussed by Fred Eckhardt in Best of Beer  and  Brewing Vol. 1-5,
available  from  the  AHA.  Koji  is  available  from  Great Fermentations
of Santa Rosa. Note to 2nd Edition: Fred Eckhardt is now putting out a
brief  newslet- ter, on an infrequent periodic basis, geared strictly
toward  the  sake brewer. He lists various places to buy koji, sources of
polished  rice, commercial sake brewers, etc.
Recipe By     : David Herron
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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