I made, on my 1st try a really nice traditional mead. It must have been
beginners luck or the fact that it was only honey water and yeast! (plus
some yeast nutrient) It is going on three years old now and the last bottle
I opened and drank with friends was six months ago and it was wonderful. I
am saving my last 750ml bottle for something "special".

I would like to try some traditional type Sake sometime but I am not sure
if I understand the recipe right. It calls for "polished" rice and from
what I read, polished rice is just regular long grain rice. I don't want
to go to the trouble and expense of making a batch only to find out I used
the wrong ingredients.