Rice Wine

Kanpai.

Sake is traditional rice wine, and Australians are very good at making it. We have clean water, fabulous rice and the latest technology to bring this ancient recipe together.

In the Sydney suburb of Penrith, Allan Noble is turning volcanos of rice into liquid gold. The process involves steaming the rice so it's just right. The sake makers then sprinkle koji mould over the rice and place it in the incubator for three days.

Then it's time to send the rice to the fermentation tanks with a few secret ingredients.

After three months, the sake is ready. Traditionally, you don't pour your own cup - you pour someone else a drink, and they return the favour.

It can take many, many years to get the tradition just right.

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