There are complex procedures to get the rice to ferment. E.g. with brewing malt, because rice is a grain whose starch cannot be broken down so easily. So I worked for a long time to simply press a sake, that`s what he calls himself, at home.
You need an approx. 20 L fermentation tank with a fermentation pipe.
The rice should be chopped up very carefully, the following devices such as grist mills, mixers or kitchen machines work very well.
The water is heated to about 50 ° C, the sugar is dissolved in it and the rice is added. Then fill the carefully cleaned fermentation tank with the mixture. Don`t forget the turbo yeast, dissolve it and add it too. With the turbo yeast the whole complex process of saccharification of the rice starch is bypassed. Certainly not in the right style, but it saves a lot of effort and prevents failure.
Attach the fermentation tube with a few drops of water, close it tightly, preferably with modeling clay. Then ferment at 16 -24 ° C. When the fermentation is over, the wine is left to stand for a few more days.
Then pull off the wine with a hose, taking care not to run around in the sediment. Some still strain the solids through a cloth, I do without it.
With extensive tasting, be careful !, the turbo yeast can produce a good 15 - 17% alcohol.
If you want to draw off the wine sporadically, you can clean the fermentation tank and refill the finished rice wine. If necessary, you can then peel off fresh at any time. But it also makes sense to fill the wine in suitable, clean bottles.
Carefully weighed 1 g of potassium pyrosulphite is added to one liter of wine. Popularly one would say sulfur. It is used for disinfection, prevents the formation of vinegar, in short it is simply part of the winemaking process.
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