How to Make Rice Wine Sake

How to Make Rice Wine Sake

Rice wine, also known as sake, is a traditional Japanese alcoholic beverage that has gained popularity worldwide. Making your own rice wine at home can be a rewarding and enjoyable experience. Here, we will guide you through the process of making rice wine sake.

– 5 pounds of short-grain rice
– 10 cups of water
– 2 cups of koji rice (a type of rice that has been inoculated with a mold called koji-kin)
– 1 packet of sake yeast

1. Rinse the rice thoroughly until the water runs clear.
2. Cook the rice according to the package instructions, but use slightly less water to make it slightly drier.
3. Transfer the cooked rice to a large container and let it cool to room temperature.
4. In a separate container, combine the koji rice with water and mash it with your hands until it becomes a paste.
5. Add the koji rice paste to the cooled cooked rice and mix well.
6. Dissolve the sake yeast in warm water according to the package instructions and add it to the rice mixture.
7. Cover the container with a clean cloth and let it ferment at room temperature for about a week.
8. After a week, strain the mixture through a cheesecloth to separate the liquid from the solids.
9. Transfer the liquid to a glass bottle and seal it tightly.
10. Let the bottle sit in a cool, dark place for at least a month to allow the flavors to develop.


1. How long does it take to make rice wine sake?
The entire process takes about a month, including the fermentation and aging stages.

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2. Can I use any type of rice?
It is recommended to use short-grain rice specifically for making sake, as it has a higher starch content.

3. Where can I find koji rice?
Koji rice can be found in specialty Asian grocery stores or purchased online.

4. Can I use bread yeast instead of sake yeast?
While bread yeast can be used as a substitute, it may produce different flavors and aromas.

5. How should I store the finished sake?
Store the finished sake in a cool, dark place, such as a cellar or refrigerator, to preserve its quality.

6. Can I drink the sake immediately after fermentation?
It is recommended to age the sake for at least a month to allow the flavors to mellow and develop.

7. How long does homemade sake last?
If stored properly, homemade sake can last for several months to a year. However, it is best consumed within a few months for optimal taste.