sake making

Can anyone give some advice as to making Japanese rice wine? Or recommend a website? I really like sake, and I have been homebrewing wine and beer for several years. Would like to give sake a try. thanks, Jim

Jim have a look at this, It may not be what you intended but,if you what some reciepts i will be please to send them, or to you or anybody else.

Regards Stephen SG

Types of Sake

GINJOZUKURI, or DAI-GINJO SAKE. Raw in stock, one time pasteurised, available any time. Most Japanese are familiar with this type. These super premium sakes are a little more expensive but well worth it. Ginjo is made with the highest quality rice, polished down considerably more than regular sakes. Most of these sakes use rice polished down to 60%. Japanese regulatory authorities require 50% polishing in order to gain the Ginjo designation.

HIDE SAKE (pronounced hee-ray, means fish fin). More a way of serving sake than a separate clbutt of sake itself, a grilled fugu fin is placed in a glbutt of hot sake ­­very smoky flavoured and very smooth, so I'm told. Available in some izakayas. HONJOZUKURI, or HONJOZO SAKE (alcohol added sake). Honjozo gives the benefit of being able to enjoy sake brewed through traditional methods with a milder taste. Don't let the name deceive you. Adding alcohol to the mix doesn't imply any sort of corner cutting. This is good stuff.

JUNMAISHU, or JUNMAI SAKE (pure rice sake). It is as its names suggests, made only with the essentials: rice, koji and water. It has a slightly heavy taste and sells at a premium. Ginjozukuri would be considered junmaishu, as well.

KUCHIKAMI NO SAKE (chewing-in-the-mouth sake). The first sake of antiquity that was dependent upon human saliva for the fermentation process.

MIRIN (sweet sake). Mirin is an extra-sweet cooking sake, used primarily in teriyaki, sukiyaki and other sauces. It is made by supersaturating pasteurised sake with salts and sugar. Although not recommended for consumption as a beverage, when poured over fresh fruit and ice cream, it enhances their flavor.

NAMA SAKE (new sake). Raw, non­pasteurized, available from late December-early January through May in limited quanbreasties (depends on coldness of winter). This is draft sake and has a very short shelf life.

NIGORIZAKE (cloudy sake). Nigorizake is a virtually unfiltered sake. On the shelf the semi-solid rice particles sink nearly to the bottom leaving the impression of a fresh winter snowscape. Nigorizake is filtered in open-weave sacks letting some of the rice and koji particles through leaving creamy white clouds floating in the sake. It has a little bite to it, and its strength is made readily known to the drinker.

YAKOMAN (fake sake). Commercially mbutted-produced sake. Uses artificial flavouring, preservatives, etc. for consistency of flavor, colour, durability for shipping, etc. You can tell a yakoman by the reflection of the surface -it is artificially too clear