Rice Wine/Sake - why isn't it poisonous

[chris2012]

I'm planning on making some rice wine, but I'm wondering, why doesn't it become poisonous, for example reading:

https://www.nhs.uk/chq/Pages/can-reheat ... egoryID=51

"If rice is left standing at room temperature, the spores can grow into bacteria. These bacteria will multiply and may produce toxins (poisons) that cause vomiting or diarrhoea."

It seems with rice wine, the rice + water is going to be nearish room temperature I think, while it's fermenting?

I could understand the alcohol possibly helping to kill bacteria, but surely that'd take a while to appear.

[aamcle]

It's a different bug doing the fermenting simple as that.

aamcle

[chris2012]

Sorry i wasn't clear, i realise you add koji to the rice to do conversion.

I'm worried about the Bacillus cereus being present in the rice.

[jaroporter]

while we're waiting for the microbiologists to get here.. my understanding is that one thing that helps is the low pH stops the bacteria from reproducing (and therefore forming toxins).

the more i recently dig into funky brewing the more i find myself up late studying biochemistry. i figure that if it's been working throughout the centuries it's gotta be fine but i'd still like know for sure how to avoid poisoning my buddies. i've managed to get a reasonable degree of understanding but i'll be hoping someone comes along and makes your answer clear

[Secla]

just not a hospitable environment for them to thrive. low ph and alcohol

[chris2012]

Yeah you must be right, just found this - https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3929989/

Both the ABV & acid levels seem to increase much faster than I thought.