Saki-shine?

whitepony32 · Post by **whitepony32** » Tue Feb 07, 2006 6:08 am

We all know that saki is simply rice wine, but has anyone tried a mash in which you would steam your rice, just like saki, but instead of adding the fungus to convert the starch to sugar, maybe add some malt, sugar and yeast. After fermentation, just distill as normal... I have been playing this over in my head for some time, but haven't tried it yet.

stoker · Post by **stoker** » Tue Feb 07, 2006 9:30 am

use instead of malt amylase, then you won't have that taste
do you have to ad sugar? converted starch should be enough

Guest · Post by **Guest** » Tue Feb 07, 2006 6:18 pm

Distilled sake (and some similar distilled japanese drinks) is called "shochu". It is fermented with the same koji fungus as normal sake.