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Sake Rice Wine Recipe

Of course, you can adjust this recipe according to your past wine making experiences. Good luck and happy sake making!


  • 2.5 pounds rice (husked or raw)
  • 1/2 pint grape concentrate or 1 pound of light raisins
  • 7 pints hot water
  •  2.5 pounds corn sugar or honey
  • 3 teaspoons acid blend
  • 3/4 teaspoon yeast nutrient (energizer)
  • 1 Campden tablet
  • 1 package sherry yeast



  1. Wash and coarsely crush rice.
  2. Place rice and chopped raisins in nylon straining bag, tie top, and place in primary fermentation container.
  3. Pour hot water over rice and stir in all ingredients except yeast and nutrient. Don’t forget the grape concentrate if not using raisins.
  4. Wait 48 hours.
  5. Add yeast and energizer and cover primary fermentor.
  6. Stir daily, checking specific gravity and pressing pulp lightly.
  7. When gravity reaches 1.050 (after 2-3 days), add 1/4 pound of dissolved sugar or honey per gallon.
  8. When gravity drops to 1.030 (after 6-7 days), strain juice from bag.
  9. Siphon wine into secondary fermentation container and attach airlock.
  10. At a specific gravity (SG) of 1.020, add another 1/4 pound of dissolved sugar or honey per gallon.
  11. When fermentation is complete (at a SG of 1.000 or less), siphon off into a clean secondary container and attach airlock.
  12. Siphon every 2 months to aid in clearing.
  13. Bottle when fermentation ceases or when ready.
  14. It is possible to continue building up alcohol by adding additional sugar until fermentation ceases. For a sweeter sake, add 1/2 teaspoon of stabilizer and 1/4 pound dissolved sugar, per gallon, before bottling.