I live in Sweden and proper Sake rice is next to impossible to find, unless I import - which would be too expensive.
There is however an old Swedish traditional dish made from rice grains which are very short and fat. i have no idea about from where this rice originates or what it’s properties are. When cooked it become porridge-like, almost like Italian risotto rice. Very sticky and starchy.
I recently did a very crude rice wine experiment with this rice and regular fresh bakers yeast. The resulting beverage was quite alcoholic, judging from taste and it’s effects - probably around 15% vol.
I’m not going to go into details but I also made the koji from this rice, and it worked perfectly fine.
I’m wondering if any of you know about this rice variety, and if it’s suitable for sake or rice wine? It seems to behave like short grained rice I have read about for sake production, in that it turns semi transparent and slightly gummy when thoroughly washed, soaked and steamed.
I have a job and two children below the age of three, so I’m looking for a method which doesn’t require constant attention, but yields OK results. I.e. not proper sake, but rather a simpler homebrew version… Are there any such recepies?