New Delhi, March 24 -- On the outskirts of Bengaluru, in Yelahanka, a makeshift laboratory was the nucleus of chef Maia Laifungbam's brand new experiment to recreate sake, or Japanese rice wine, in India.

In the last few months, her life has been taken over by countless trials. She experimented with different strains of indigenous rice from the northeast and one from south India-the names of which she doesn't reveal-to crack a recipe.

Finally, Laifungbam is ready for her 'baby' to meet the world. In June, the chef, who is also India's first certified sake brewer, or touji, will launch two sake products in Bengaluru and Mumbai. There's junmai, a clear and refreshing sake, and nigori, a cloudy version with a stronger flavour. She has move...