Homebrew Sake,we call 'doburoku', rather haze Sake, had been a culture of Japan and even under the previously strict control of Liquor Tax law,some Buddhist temples or Shinto Shrines have been brewing thier own 'doburoku' to serve their festival or ceremony. Following is one of the simple Sake brewing procedures to enjoy Sake taste. Or equivalent amount of Beer Ale yeast,Wine yeast or Wyeast Sake depending on you taste. Later I will show you how to make Kome-koji. Basket to cut water.
Steam cooking is recommendable for better taste.
I used a pressure cooker to steam cook rice using stainless steel bastket suspended in it. Citric acid will prevent the contamination of bacteria and add slight sour taste to your Sake. Depending on your taste, you can reduce the Citric acid. Also you can use Lactic acid or you can use a Lemon or Lime juice. 6.In thirty minuets, add the cooled cooked rice and well mix by agitating with the big spoon.