1 Month Rice Wine

Ingredients

• 2 cups Short‑Grain White Rice (Rinsed until water runs clear, then soaked)
• 2 cups Water (Filtered or spring water)
• 1/4 cup Rice Koji (Inoculated rice, available at Asian markets or online)
• 1/2 teaspoon Wine Yeast (Sake Yeast) (Dry sake yeast or active dry yeast)
• 1 piece Cheesecloth (For second filtration)
• 1 piece Fine Mesh Sieve (Stainless‑steel, 0.5 mm mesh)

Instructions

1. Rinse and Soak Rice

   Rinse the short‑grain rice under cold water until the water runs clear. Transfer to a bowl, cover with fresh water and let soak for 30 minutes.

   Time: PT30M

2. Steam the Rice

   Drain the soaked rice and steam it in a steamer pot or rice cooker until fully cooked—soft, slightly sticky, and no hard center.

   Time: PT30M

   Temperature: 100°C

3. Cool the Rice

   Spread the cooked rice on a clean tray and allow it to cool to room temperature (about 25 °C).

   Time: PT15M

   Temperature: 25 °C

4. Combine Koji and Yeast

   In a large mixing bowl, gently fold the cooled rice with the rice koji and sprinkle the wine yeast over the top. Mix just enough to distribute evenly.

   Time: PT5M

5. Add Water and Transfer to Fermentation Vessel

   Pour the measured 2 cups of water over the rice‑koji mixture, stir to ensure the rice is fully submerged, then transfer everything into a clean glass jar.

   Time: PT5M

6. Ferment

   Cover the jar loosely with a cloth or a fermentation lid and let it sit at room temperature (20‑25 °C) for 30 days. The mixture will separate into clear liquid and a silty rice sediment.

   Time: PT720H

   Temperature: 20‑25 °C

7. First Filtration

   After fermentation, pour the contents through a fine mesh sieve, stirring constantly to keep the sieve from clogging.

   Time: PT10M

8. Second Filtration

   Line another container with cheesecloth and slowly pour the liquid through it for a second, finer filtration. Gather the cheesecloth and squeeze gently to extract remaining wine.

   Time: PT10M

9. Optional Dilution and Bottle

   Taste the rice wine; if the alcohol strength is too high, dilute with a little water to taste. Transfer the final product into clean bottles and seal.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

0 g

Carbohydrates

4 g

Fat

0 g

Fiber

0 g

Ingredient Substitutions

• Instead of Short‑Grain White Rice: Sushi rice, Glutinous rice
• Instead of Water: Filtered water
• Instead of Rice Koji: Homemade koji
• Instead of Wine Yeast (Sake Yeast): Active dry yeast
• Instead of Cheesecloth: Clean kitchen towel
• Instead of Fine Mesh Sieve: Colander with fine holes

Equipment Needed

• Steamer Pot or Rice Cooker
• Large Mixing Bowl
• Fermentation Container (Glass Jar)
• Fine Mesh Sieve
• Cheesecloth
• Wooden Spoon or Spatula
• Measuring Cups
• Clean Bottle for Storage

Critical Steps — Do Not Skip

• Steaming the rice to proper softness
• Fermenting for a full 30 days at stable temperature
• Ensuring clear separation of liquid and sediment before filtering
• Second filtration through cheesecloth for clarity

Chef Tips from the Video

• Use a rice cooker with a ‘steam’ setting for consistent rice texture.
• A small amount of sugar can be added before bottling to enhance fruitiness without affecting fermentation.
• Store the filtered wine in dark glass bottles to protect flavor from light.

Troubleshooting

Storage

Refrigerator: Store sealed bottles in the refrigerator for up to 6 months.

Freezer: Not recommended; freezing may affect flavor.

Room temperature: Can keep at room temperature for up to 2 weeks if sealed tightly, but quality declines.

Make-Ahead Tips

• Ferment longer (up to 45 days) for a richer, more complex flavor.
• The filtered rice wine can be stored in the refrigerator for several months; it may develop deeper notes over time.

Frequently Asked Questions