How We Made Rice Wine - Is it Sake? Beer?

Ingredients

• 650 g Sweet Glutinous Rice (Short‑grain, high in fermentable starches; rinsed three times until water runs clear)
• 780 g Water (Used for steaming; 1.2 × weight of rice)
• 1 packet Rice Wine Yeast (Sake Yeast) (Contains yeast, koji‑type bacteria and enzymes; use whole packet (≈5 g))
• 100 ml Sanitized Water (optional) (If rice seems too dry after mixing, add a splash to help yeast distribution)

Instructions

1. Rinse the Rice

   Place the 650 g of sweet glutinous rice in a bowl and rinse under cold running water, stirring gently, until the water runs clear (about 3 rinses). Drain well.

   Time: PT5M

2. Steam the Rice

   Set a steamer basket in a large pot, add 780 g (≈780 ml) of water to the pot (not touching the basket), bring to a boil, then place the rinsed rice in a heat‑proof bowl inside the basket. Cover and steam for 60 minutes.

   Time: PT1H

   Temperature: 100°C

3. Cool and Spread the Rice

   Transfer the hot, sticky rice onto two sheet pans, spreading it into a thin layer to increase surface area. Allow it to cool to about 30‑35°C (warm to the touch but not hot).

   Time: PT15M

4. Add Rice Wine Yeast

   Sprinkle the entire packet of rice‑wine yeast evenly over the cooled rice. Using gloved hands, gently mix the yeast into the rice so it is distributed throughout.

   Time: PT5M

5. Transfer to Fermenter

   Using a clean funnel or spoon, scoop the rice‑yeast mash into the sanitized fermenter. Press lightly to settle the mass, then add a small amount of sanitized water (optional) to ensure the mash is just covered.

   Time: PT10M

6. Seal and Attach Airlock

   Secure the fermenter lid and attach the airlock filled with a small amount of sanitizer solution (no rubbing alcohol). Place the fermenter in a dark, temperature‑stable area (20‑25°C).

   Time: PT2M

7. Fermentation

   Allow the rice wine to ferment for 5‑7 days, watching the airlock for regular bubbling. After the first 24‑48 hours, activity may fluctuate as the rice cools; this is normal.

   Time: PT5D

   Temperature: 20-25°C

8. Bottle the Finished Rice Wine

   When bubbling has slowed significantly (typically after 5‑7 days) and the liquid is clear, siphon the liquid into sanitized bottles, leaving the rice solids behind. Seal bottles tightly.

   Time: PT30M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

30 g

Fat

0 g

Fiber

0 g