Post date: Mar 7, 2009 2:38:41 AM
Making my own Saki (Sake) for the first time. Using long grain white rice, white sugar and bakers yeast. Fermented in 6 days, let clear for 3, bottled for a week. It didn't clear well, filtered, not much better. I tried it cold and hot. Very strong, but taste more like beer (guess rice being a grain it would). Next time I may try Dextrose and Beer Yeast.