Rinse 4 1/2 cups rice till clear, soak 2 hours. Bring 7 cups of water in large pan to vigorous boil to remove any residual tapwater treatment chemicals, add rice, bring to boil, turn off, cover, let sit for an hour, check temperature, cool to 85F degrees, about 2 more hours. Makes seven cups of cooked rice.

Fill tub with cold water, add 2 Tbs of bleach to sanitize, add ladle to be sanitized, wait two hours, drain, dry two hours, do not rinse. Add 2 cups of 85F degree boiled rice, sprinkle crushed yeast ball on top, sprinkle 1/2 Tbs koji on top, stir well with sanitized ladle. Add two more cups of boiled rice, sprinkle yeastball and koji, stir well. Repeat till all rice is used.

Close lid airtight. Fill airlock with boiled cooled water. Put tub on heating pad on kitchen counter, or inside cold oven with oven light on. Let ferment two weeks. Shake every few days when rice starts to brew and you see liquid forming.

Make Mirin first. Ladle liquid brew into cheese cloth in sieve over sterilized large measuring cup, drain and squeeze till you have 250 milliliter milky white sake. I measured this sake at 15% alcohol. Boil 1/4 cup cane sugar in 1/4 cup water, cool to 85F degrees, add to sake. This makes Hon Mirin, real mirin,about 12%. Store in dark closet, Mirin wine will turn golden, good for a year.

Drain sake mix in boiled cheesecloth into large sterilized measuring cup, drain and squeeze till you have a pint, 500 milliliter, original cloudy white sake, pour into reclosable bottle, close securely, let brew in bottle two more weeks. Fill two more bottles. Organic high quality sake like this is served at room temperature between dinner courses, like after the miso soup, after the tempura, after the tuna sushi, after the sashimi. Enjoy.