1 Month Rice Wine
1 Month Rice Wine is a medium Japanese recipe that serves 4. 150 calories per serving. Recipe by Johnny Kyunghwo on YouTube.
Prep: 13 hrs 25 min | Cook: 30 min | Total: 14 hrs 25 min
Cost: $28.81 total, $7.20 per serving
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
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
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
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
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
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
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
First Filtration
After fermentation, pour the contents through a fine mesh sieve, stirring constantly to keep the sieve from clogging.
Time: PT10M
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
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
Dietary info: Vegan, Gluten‑Free, Alcoholic
Allergens: Yeast
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
Wine smells sour or off‑putting.
Check that the fermentation temperature stayed within 20‑25 °C and that the container was clean. Discard if mold is visible.
Sieve clogs quickly during filtration.
Stir continuously and pause to scrape the sides; you can also pre‑filter through a larger cheesecloth before the fine sieve.
Wine is too thick or cloudy after second filtration.
Let the wine settle for an additional hour, then filter again through a fresh cheesecloth.
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
What is the cultural significance and history of homemade rice wine in Japanese cuisine?
Rice wine, known as sake, has been brewed in Japan for over a thousand years and is traditionally used in ceremonies, festivals, and as a toast at celebrations. It embodies the Japanese values of craftsmanship and seasonal appreciation.
What are the traditional regional variations of rice wine in Japan?
Regional variations include Junmai (pure rice sake), Ginjo (premium brewed with highly polished rice), and Nigori (unfiltered, milky sake). Each region adjusts polishing ratio, yeast strain, and water source to create distinct flavors.
How is rice wine traditionally served in Japan?
Sake is typically served slightly chilled (10‑15 °C) in small ceramic cups called ochoko, or warm (40‑45 °C) in a tokkuri for winter occasions. It is often paired with sushi, sashimi, and seasonal dishes.
What occasions or celebrations is rice wine traditionally associated with in Japanese culture?
Sake is central to Shinto shrine rituals, wedding ceremonies, New Year celebrations (Oshogatsu), and the annual rice‑planting festivals, symbolizing gratitude and purification.
What makes homemade rice wine special compared to commercially produced sake?
Homemade rice wine allows you to control fermentation time, sweetness, and alcohol level, resulting in a fresher, fruitier profile and the satisfaction of crafting a traditional beverage yourself.
What are the most common mistakes to avoid when making homemade rice wine?
Common mistakes include under‑steaming the rice, fermenting at temperatures below 20 °C (which slows yeast activity), and not filtering enough, which leaves a cloudy, gritty final product.
Why does this rice wine recipe use a two‑step filtration (sieve then cheesecloth) instead of a single filter?
The fine mesh sieve removes the bulk of rice particles while the cheesecloth catches finer sediment, ensuring a clear, smooth wine without cloudiness that can affect flavor and mouthfeel.
Can I make this rice wine ahead of time and how should I store it?
Yes, after bottling, store the wine in the refrigerator for up to six months. For longer storage, keep it in a cool, dark pantry and consume within a year for best flavor.
What texture and appearance should I look for when the rice wine is finished?
The finished wine should be clear to slightly amber, with no visible rice particles. It will have a smooth, slightly viscous mouthfeel and a sweet, melon‑like aroma.
What does the YouTube channel Johnny Kyunghwo specialize in?
The YouTube channel Johnny Kyunghwo focuses on traditional Asian fermentation projects, home brewing, and detailed step‑by‑step tutorials for making drinks like rice wine, makgeolli, and kombucha.
How does the YouTube channel Johnny Kyunghwo's approach to Japanese fermentation differ from other cooking channels?
Johnny Kyunghwo emphasizes scientific explanations of microbial activity, uses minimal equipment, and documents long‑term fermentation results, offering a more experimental and educational perspective than typical recipe‑only channels.
Last updated: August 31, 2026
