On 6/6/04 6:05 PM, in article ,
"Marc" > wrote:

> I know Sake is made with a special japanese rice called Koji. However, I
> made some using regular long grain rice and golden raisins, a recipe similar
> to Jack's recipe, and I was satisfied with the result. It tasted as good as
> the few brands of sake avalaible in liquor boards in Quebec.
>
> Marc
>
> "Weez" > a écrit dans le message de
> ...
>> Does anyone know the difference between rice wine and sake?
>> Are the flavours so different?
>> Can the differences be described?
>> Can they be used one instead of the other and will most people know the
>> difference?
>> Has anyone tried Jack's recipe for Rice wine and what was the outcome?
>> OK, I'm done!
>> Louise)
>>
>>
>
>

Let me clarify this a little bit. The Japanese rice wine, sake, is made from
fermenting rice. Rice is mostly starch, and starch cannot be fermented
unless broken up into smaller sugars. Koji is not a type of rice, but a
particular mold that produces an enzyme that will convert the starch in rice
to sugars. Otherwise, you would need to add sugars to be fermented. Most of
the "rice wine" recipes I see on the winemaking sites simply use rice as a
flavoring and add sugar to ferment. True Japanese sake has flavors and
aromas that arise from the koji as well as the rice and yeast. I understand
the rice that is used is also very special and is polished all the way down
to the inner kernal.
--
Greg Cook
http://homepage.mac.com/gregcook/Wine
http://homepage.mac.com/gregcook/aws

(remove spamblocker from my email)


I think if you search sake making on google, you'll find lots of
information.