Tokyo To Kathmandu Recipe
Raksi, usually made from millet or rice, is a traditional homebrew of Nepal. It is very strong on the nose, has an incredibly smooth finish, and is very similar to Japanese sake.
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Ingredients
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Ingredients
Method
Directions
- 1
Rinse millet thoroughly under cold water and drain well to remove dust and debris.
- 2
Soak the millet in 3 cups of water for 4–6 hours to hydrate the grains and begin starch conversion.
- 3
Drain the millet and steam or simmer until the grains are soft and slightly translucent. Allow to cool to about 30–34°C (86–93°F).
- 4
Mash the cooled millet with 6–8 cups of water in a large sanitized vessel to form a loose mash. Aim for a porridge-like consistency, not a paste.
- 5
Dissolve jaggery in a small amount of warm water, then stir it into the mash. Add the active dry yeast and mix thoroughly. Keep the temperature around 28–30°C (82–86°F) to avoid harming the yeast.
- 6
Cover the vessel with a clean cloth and, if available, attach a fermentation airlock. Let it ferment at 25–30°C (77–86°F) for 24–48 hours, or until bubbling slows and a mild, rice-like aroma develops.
- 7
- 8
To serve, pour small amounts into cups. Enjoy while chilled or at cellar temperature. Store refrigerated for best flavor stability.
