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posted 5 years ago by RightSideFunding 5 years ago by RightSideFunding +13 / -0

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– King_of_Crazy 1 point 5 years ago +1 / -0

I have a two acre garden and make home made sake. I ferment mine for 60 days, making it 80 proof.

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– Clobro 1 point 5 years ago +1 / -0

I've made Chinese rice wine with the Asian yeast balls.. but never straight up Sake.. I have made Amazake though! I also enjoy faux dry aging beef with Koji.

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