Sake?

It is acrually brewed, like beer, so you might try rec.crafts.brewing.

Anyway, sake is a lot of work. It requires the extra step of culturing the rice with a mold and aging it appropriately.

Good luck on your sake quest.

Truitt

I've done it several times. There are directions at:

Also I've used the more complex recipe from Fred Eckhardt's book "Sake (USA)", which gives somewhat better results but is a quite a bit more work.

--arne

Thank you. I'm not sure how much work I wish to put into the job, since the sake is for someone else to consume. :-) I would much rather make wine.

Arne, Could Flaked rice that's used in Beer Brewing be used.?

Brian

I don't think so. For one thing it's already been gelatinized, if I remember right. Also it would cook to mush. The koji fungus "ferments" the rice to sugar and needs it in its grain form to grow on. But plain old white short-grain rice is pretty easy to come by.

Another warning, if you buy real sake rice (highly polished, not for eating) then you must steam it as described in Eckhardt's book. It won't cook right in the normal way.

--arne