Sake

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Why does it seem home sake recipes on Youtube involve rice "cooking" processes that make no sense for how fermenting yeast actually will actually react to the starter yeast digesting the sugars? They don't even toast the rice for flavor.

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Why does it seem home sake recipes on Youtube involve rice "cooking" processes that make no sense for how fermenting yeast actually will actually react to the starter yeast digesting the sugars? They don't even toast the rice for flavor.	1