Im looking for an exact recipe?!
Answers: I have the koji I have the yeast I have the rice i have the equipment, but I dont have recipes and/or exact instructions. The book"sake usa" has mixed reviews. Is there anything else?
http://www.geocities.co.jp/Foodpia/1751/...
Check out http://www.basicbrewing.com/index.php?pa...
Specifically, the November 29, 2007 installment. There is some good instructions on making sake.
Also, see Bob's site: http://www.taylor-madeak.org/
The renowned beer and sake writer Fred Eckhardt is the foremost authority on the subject. Check out his book. Here are some links...
http://www.amazon.com/Sake-USA-complete-...
http://brewingtechniques.com/library/bac...
http://en.wikipedia.org/wiki/Fred_Eckhar...
Cheers!
btw - you can also read a regular column by him in All About Beer Magazine...
The above recipe in the first answer is actually a very good one to follow. Just make sure to rinse the rice and drain it many times, until it runs clear. Steam cooking for almost an hour is also important, as the higher temperature steam will convert the starches to a better fermentable product and will give better flavor, as opposed to boiling. Also, boiling can cause you to scorch and burn your rice.
I've been making Korean Rice wine for a while now, and it is quite similar, except instead of Koji, you use Nuruk, which is really inexpensive at most asian/Korian food stores.
One thing you can do is after you're done fermenting, you can partially strain off the sake, so the leftover rice is still a nice wet mass, but not soupy. Then add about 1-1.5 liters of water per kilogram of original rice, stir, and strain completely. The first liquid will be Sake, and around 15%abv. The second will be about slightly stronger than beer strength, and you can mix sugar into it to give a nice lighter, sweet tasting beverage. This can be cloudy or settled to be drank clear. This is a Korean method to help ensure that no alcohol is wasted and thrown away with the rice.
Good luck!