Rice Syrup

Not sake, which is made by an entirely different process which uses a fungus ("koji") to slowly convert the starch in the rice to sugar throughout the fermentation. The result is nothing like what you'd get by just fermenting rice syrup. You could just use it like sugar in wine, but it seems like an expensive way to go. Personally I'd save it for brewing a pale ale.

--arne

Thanks for the input! How do you think it would be in a lager?

Should work fine. It will lighten the color and body. Rice is a common ingredient in many commercial lagers. Anyway, you may do better in rec.crafts.brewing, I don't want to get flamed for discussing beer in a winemaking group... ;-)

--arne