To make true sake you need to use a mold called Koji-Kin. First you use Koji-kin to turn the starch in the rice, to sugar. You than use yeast (mostly lagar yeast) to turn the sugar to alcohol. Rice does not have enought sugar in it to ferment itself. You get the taste from the process not the rice.
Craig
Hey, just a couple questions about this new recipe im trying; Saki.
It's a very untraditional recipe that ive patched together from real
recipes that could not be utilized with ez caps. I cooked some rice
enough to mash it up, coursely.(definite grain structure intact but
broken) while cooking i added sugar, because... well it was a whim. i
smooshed it into the bottle and then added A little grape juice,
honey, a teaspoon of red wine vinigar for acidity(this could be a
mistake) Chopped raisins and then topped off the bottle to 90% with
water(bottled).Its in day 3 and has turned from a transparent purple
to an almost opaque tan.
I dont actually have any formal questions. i am more or less am
looking for insight, as to what you guys think will come out of the
bottle in a week, give or take? Ive been hoping for either saki or a
new
form of combustable fuel. in any case ill let everyone know how it
worked out!
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ORGINAL POSTER: gargoyle
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