Instructions

1. Rinse 6 cups of uncooked rice in a strainer, then set the strainer and rice into a container of water. Let the rice soak for 30 minutes.

2. Place the rice into a rice steamer with 1/2 gallon of water. After the rice has swelled, let it cool until it reaches 86 degrees Fahrenheit.

3. Pour the juice of one lemon into a large cooking pot with 1/2 gallon of water. Add 1 lb. koji-kin, and stir the mixture gently with a long spoon. Let the pot sit, without heat, for 30 minutes.

4. Add your cooked rice after the 30 minutes have passed. Add 1 package of yeast, stir the contents, then cover the pot tightly with a lid.

5. Keep the pot in a cool, dry place below 77 degrees Fahrenheit for two weeks. Stir the contents once daily with a clean spoon.

6. Remove the lid, and place a cheesecloth over another large pot inside your kitchen sink. Pour the contents through the cheesecloth to filter out residue left from the rice. The liquid left over is sake--rice beer--ready to drink.