Summary

Ingredients

• 1 ¼ kg rice
• 1 ½ kg cane sugar
• 7 liters water and g vitamin C (ascorbic acid)
• 4 g milk - acid
• 4 g yeast rain salt and m vitamin B
• 1 packet yeast, dry yeast (baker`s yeast or a higher quality) and 0 ml silica sol

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Instructions

1. Pour 200 ml of lukewarm water and the dry yeast into a glass bottle. Close the bottle with a cotton ball and place in a warm place for 3 hours.
2. Grind the rice in the mixer (2 pt. Rice in the mixer and mix gently for 5 seconds). Fill the crushed rice into the glass balloon using a funnel. Also fill in the yeast nutrient salt and vitamin B1. Dissolve the sugar in warm and filtered water. Mix the water with the lactic acid and fill the carboy with the prepared yeast. Place the fermentation attachment on the glass balloon and fill with water. Put the balloon in a warm place.
3. Fermentation is complete after about 10 days (no bubbles are formed in the fermentation tube). Now pull the rice wine from the dead yeast with a wine lifter, clean the glass balloon and pour the wine back into the balloon through a filter, fill the vitamin C and the silica sol into the balloon. Shake the balloon vigorously for 5 minutes.
4. After 2-3 days, the lees should have settled and the rice wine can be pulled into bottles with a wine siphon.
5. Remarks:
6. Vitamin B1 breaks down the starch and sugar in rice and prevents the formation of sulphurous acid. Vitamin C is used here as a substitute for sulfur. The filtered rice should be squeezed out with a sterile cloth. Pour the obtained liquid back into the glass balloon.
7. Rice wine does not have a long shelf life and should be drunk as quickly as possible. Warming up to 70 degrees results in a significantly longer shelf life, but I won`t do that.
8. The recipe does not reflect traditional sake production.