Soak your rice over night and steam until each grain is done. Cool before placing in a big glass or ceramic jar.
Add a mixture of nooruk (amalyse enzyme) and wine yeast and thoroughly mix into the rice.
Add filtered or bottled water to the mixture and cover with a clean kitchen towel.
Stir your mash twice a day for about 7 days.
Through a clean cheese cloth strain your mash. Make sure you squeeze as much liquid out of your mash as possible.
Stir sugar into your brew. Pour into empty, clean soda or tonic water bottles. Drill a small hole into the caps to ensure no exploding caps!
Let sit in a cool, dark place for a few days before serving. Keep refrigerated.