You can make rice beer/wine with any rice. However low aromatic oil rice is preferred (Dosa Rice gives better flavors than aromatic Basmati Rice). Milled/Polished Rice has lesser oil content than unpolished brown rice.
Wash 2 to 2.5 kg or rice and soak for an hour. Steam (not boil or Cook) it until soft but not gelatinous gooey.
Once cooked, spread the rice evenly on a clean and sanitized tray or plastic sheet and cool. This allows the koji a large surface to innoculate (spread) over the rice substrate.
Once it reaches 30°C sprinkle the koji evenly and mix properly with rice. You can use gloved hands or some clean and sanitized utensils.
Keep it moist for 24 hours for the koji to multiply fast.
Make balls of rice and fill it in your preferable fermenter. A wide-mouth jar (Glass, steel, or Plastic fermenter) is preferred as there will be heavy deposits from the leftover rice.
You can add some herbs and organic flowers as per your taste to make it more delicate and aromatic.
For the first three days, use a sanitized utensil to mix the content and push down if the rice starts floating.
The koji we sell has yeast in it. So need to add additional yeast.
On the fourth day. Mix the rice as usual and try tasting your fresh milky white sake. You can consume fresh or allow it for secondary fermentation.
Keep mixing and pushing the floaties for the remainder of 10 days.
Use a clean and sanitized brewbag or cheesecloth to filter out the liquid into a jar or fermenter with airlock.
Once you filter the rice wine, you will get a staw colored pale liquid that is clear (not cloudy/milky white as the fresh sake is)
Keep it in a small fermenter with an airlock (no chance of outside air to come in). If you don’t do that, the sake will become more tart (sour) and might even convert to rice vinegar (which is used for Asian Cooking Recipe)
Some amateur websites will recommend you adding glucose or sugar to your rice wine. Well, that is primarily because instead of selling Koji they are selling yeast they are selling saccharomyces cerevisiae with amylase sachets. THERE IS NO NEED TO ADD ANY SUGAR OR GLUCOSE. It will make your wine boozy, artificially sweet, and start tasting weird. Traditional recipes never use any artificial ingredients to boost alcohol.
Allow the fermentation to continue for another 3-4 weeks.
Cold crash for 24 hours to make it more clear and bottle it.
Storing & Enjoying
If you are serving it milky wide then use Sake Cups (they are Katori shaped/size ceramic bowls). You can serve directly from the fermenter.
If you are planning to age it, then store in flip-top bottles or crown cap beer bottles. Store the wine in a cool and dark place.
Over time rice alcohol becomes darker. (straw color yellow to light brown tan color)
Rice Wine is delicious at all stages of its production. Find which taste suits your taste-buds, cuisine, and party schedule. A bottle of seasoned rice wine is 1 month to 6 months old.
Rice Wine is best enjoyed at room temperature (sometimes even warmer) but NEVER chilled.
Rice Wines can be very alcoholic and tangy. So we suggest you to go slow if it’s your first time since you can get reasonably drunk before you realize it.
Rice wines pair really well with Asian cuisine and is usually served with dinner.