Sweet Rice Wine/ Koji / Sake / Brewing Time 4 to 5 days

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

1. 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

2. 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

3. 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

4. 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

5. Prepare the yeast

   Open the Angel Rice Leaven Yeast sachet and sprinkle the contents over the cooled rice.

   Time: PT2M

6. Mix yeast into rice

   Using clean hands or a spatula, gently mix the yeast throughout the rice until evenly distributed.

   Time: PT5M

7. 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

8. 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

9. 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

10. 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

11. 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