A new batch of rice is soaking and ready for starting another run. First steam the rice, cool it down to 86F, inoculate with Koji-kin, incubate and wait for the sweet smell.
Then soak and steam the the remaining rice. Let it cool and add it to a gallon of RO water boiled and cooled, add citric acid, then add the inoculated rice and the yeast, stir, cover and let it ferment in the cold room.
The stuff that is fermenting in the cold room now is smelling and tasting very nice. It is supposed to be stirred each day. It could be ready Wednesday or Thursday but it has been a bit colder than 66F in the closet and may require additional time.
The destructions (sic) say 18% ABV levels are common using this technique. Most beers are in the 4-5% range.
This home brew style of Sake is called “Doburoku”. The batch should yield about a gallon.