Sweet Rice Wine/ Koji / Sake / Brewing Time 4 to 5 days
Sweet Rice Wine/ Koji / Sake / Brewing Time 4 to 5 days is a medium Japanese recipe that serves 4. 400 calories per serving. Recipe by Brew Wine & Beer At Home on YouTube.
Prep: 5 hrs 15 min | Cook: 96 hrs | Total: 101 hrs 45 min
Cost: $257.92 total, $64.48 per serving
Ingredients
- 500 g Sticky (Wax) Rice (Rinse 3‑4 times, soak overnight, then steam)
- 1 sachet Angel Rice Leaven Yeast (Contains the koji mold and yeast culture)
- 1.5 L Reverse Osmosis (RO) Water (Used for cooling rice and for fermentation; boiled if using tap water)
- 1 tsp Salt (Optional, to lightly season the rice before fermentation)
Instructions
Rinse the rice
Place the sticky rice in a bowl and rinse under cold water 3‑4 times, draining each time, until the water runs clear.
Time: PT10M
Soak the rice
Transfer the rinsed rice to a clean bowl, cover with fresh RO water and let soak for at least 4 hours (overnight is best).
Time: PT4H
Steam the rice
Drain the soaked rice and place it in a steamer basket. Steam over boiling water for 40‑45 minutes, until the grains become translucent and fully cooked.
Time: PT45M
Temperature: 100°C
Cool the rice in RO water
Transfer the hot steamed rice to a fine mesh sieve and rinse briefly with cool RO water to stop cooking and bring the temperature down.
Time: PT10M
Prepare the yeast
Open the Angel Rice Leaven Yeast sachet and sprinkle the contents over the cooled rice.
Time: PT2M
Mix yeast into rice
Using clean hands or a spatula, gently mix the yeast throughout the rice until evenly distributed.
Time: PT5M
Transfer to fermentation container
Place the yeast‑infused rice into a clean fermentation container. Add enough RO water to just submerge the rice (about 1 L for 500 g rice).
Time: PT5M
First fermentation
Seal the container with its lid (tight but not airtight) and let sit at room temperature (20‑25 °C) for 36‑48 hours. The rice will develop a mild alcoholic kick.
Time: PT48H
Temperature: 20-25°C
Second water addition and fermentation
After the first period, open the container, add up to 1 L more RO water (just enough to keep rice submerged), reseal, and ferment for another 48 hours.
Time: PT48H
Temperature: 20-25°C
Refrigerate to clarify
After the second fermentation, move the container to the refrigerator for at least 12 hours. The liquid will settle and become clearer.
Time: PT12H
Temperature: 4°C
Bottle and store
Carefully siphon or pour the clarified sweet rice wine into clean bottles, seal, and keep refrigerated. Consume within 2‑3 weeks for best flavor.
Time: PT5M
Temperature: 4°C
Nutrition Facts
- Calories
- 400
- Protein
- 6 g
- Carbohydrates
- 85 g
- Fat
- 0.5 g
- Fiber
- 1 g
Dietary info: Vegan, Gluten‑Free, Dairy‑Free
Allergens: Rice, Yeast
Ingredient Substitutions
- Instead of Sticky (Wax) Rice: Short‑grain sushi rice (will be less sticky)
- Instead of Angel Rice Leaven Yeast: Commercial koji starter, Homemade koji spores
- Instead of Reverse Osmosis (RO) Water: Boiled filtered tap water
- Instead of Salt: Sea salt, Kosher salt
Equipment Needed
- Steamer (bamboo or metal)
- Fine Mesh Sieve
- Large Mixing Bowl
- Fermentation Container with Lid (glass jar or food‑grade plastic bucket)
- Kitchen Scale
- Measuring Cup
- Spatula or Clean Hands for mixing
Critical Steps — Do Not Skip
- Rinse rice until water runs clear
- Steam rice until fully translucent
- Mix yeast evenly into rice
- Maintain proper fermentation temperature (20‑25 °C)
- Ensure rice stays submerged during fermentation
Chef Tips from the Video
- Use RO or boiled‑then‑cooled water to avoid chlorine which can inhibit yeast.
- A glass container with a loose‑fit lid allows gases to escape while keeping contaminants out.
- Taste a small spoonful after the first fermentation to gauge alcohol strength.
Troubleshooting
Rice does not develop any alcoholic aroma after 48 h
Ensure the fermentation environment stays between 20‑25 °C; if cooler, extend fermentation time.
Mold appears on the surface
Discard the batch; clean the container thoroughly and start a new batch with fresh water and yeast.
Wine is cloudy after refrigeration
Let it settle longer or filter through a coffee filter before bottling.
Storage
Refrigerator: Store bottled sweet rice wine in the refrigerator for up to 3 weeks.
Freezer: Not recommended; freezing may alter texture.
Room temperature: Do not store at room temperature after fermentation; alcohol content is low and can spoil.
Make-Ahead Tips
- You can soak the rice a day before you plan to start the recipe.
- Fermented rice (koji) can be stored in the fridge for up to 5 days before using for wine.
Frequently Asked Questions
What is the cultural significance and history of Koji in Japanese cuisine?
Koji (Aspergillus oryzae‑inoculated rice) is a cornerstone of Japanese food, used to make sake, miso, soy sauce, and amazake. It was first documented in the 7th century and revolutionized fermentation by converting starches into sugars, enabling the development of many traditional Japanese staples.
What are the traditional regional variations of sweet rice wine in Japan?
In Japan, sweet rice wine is known as amazake and varies by region: Kansai style is thicker and often served warm, while Kyushu versions may be thinner and flavored with ginger. The recipe here mimics a simple home‑brew version using Angel Rice Leaven Yeast.
How is Koji traditionally served in Japanese culture?
Koji‑fermented rice can be eaten plain as a snack, mixed into soups, or used as a topping for dishes like okonomiyaki. It provides a sweet, slightly alcoholic flavor and a soft texture that complements savory foods.
During which Japanese festivals is sweet rice wine (amazake) traditionally consumed?
Amazake is traditionally enjoyed during the New Year’s celebration (Shogatsu) and at winter festivals such as the Omiya Matsuri, where it is served warm to help keep participants warm.
What other Japanese dishes pair well with the fermented rice (Koji) produced in this recipe?
Koji pairs beautifully with miso soup, grilled fish, or as a base for homemade miso. It can also be mixed into salad dressings for a subtle umami boost.
What makes this sweet rice wine recipe unique compared to other home‑brew rice wines?
This recipe uses a commercial Angel Rice Leaven Yeast sachet that contains both koji mold and yeast, shortening the traditional multi‑step process and delivering a ready‑to‑drink sweet rice wine in just 4‑5 days.
What are the most common mistakes to avoid when making sweet rice wine with Koji?
Common errors include under‑steaming the rice (which prevents proper mold growth), using chlorinated tap water (which kills the culture), and sealing the container too tightly, which can cause pressure buildup and off‑flavors.
Why does this recipe use a short 36‑48 hour primary fermentation instead of a longer traditional sake mash?
The Angel Rice Leaven Yeast is a fast‑acting starter that combines koji and yeast, allowing alcohol to develop quickly. A longer mash is unnecessary and can lead to over‑fermentation and sourness.
Can I make this sweet rice wine ahead of time and how should I store it?
Yes. After bottling, store the wine in the refrigerator. It stays fresh for 2‑3 weeks. For longer storage, keep the sealed bottles in a cool, dark place, but quality will decline after a month.
What texture and appearance should I look for when the Koji is ready?
Ready Koji should be soft, slightly sticky, and emit a pleasant yeasty‑sweet aroma. The grains will appear plump and may have a faint white mycelial coating, but no visible mold colors.
What does the YouTube channel Brew Wine & Beer At Home specialize in?
The YouTube channel Brew Wine & Beer At Home focuses on home‑brewing techniques for alcoholic beverages, including beer, wine, sake, and fermented foods, offering detailed tutorials and product recommendations for hobbyist brewers.
How does the YouTube channel Brew Wine & Beer At Home approach Japanese fermentation differently from other channels?
Brew Wine & Beer At Home emphasizes using commercially available starter kits like Angel Rice Leaven Yeast to simplify traditional Japanese fermentation, making it accessible to beginners without requiring specialized inoculation equipment.
Last updated: August 30, 2026
