Junmai Daiginjo Joto Recipe
'The One with the Clock', Hiroshima, Japan
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Ingredients
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Rice
Fermentation
Filtration
Bottling
Method
Preparation of Rice
- 1
Washing the Rice
In a large bowl, combine the Junmai Daiginjo rice with 4 cups of water. Gently rinse the rice to remove excess starch. Drain and repeat this process until the water runs clear.
- 2
Soaking the Rice
After washing, soak the rice in clean water for about 2 hours. This allows the rice to absorb moisture, which is crucial for even cooking.
- 3
Steaming the Rice
Using a steamer basket, steam the soaked rice for approximately 45 minutes, or until the grains are tender but not mushy.
Fermentation Process
- 4
Introducing Koji
Once the rice is steamed and cooled to around 30°C (86°F), sprinkle the koji mold evenly over the rice. Mix gently to distribute the koji throughout the rice.
- 5
Preparing the Yeast Starter
In a separate small bowl, mix the yeast with a bit of the fermentation water (6 cups) to activate it. Allow it to sit for about 15 minutes.
- 6
Starting Fermentation
In a large fermentation vessel, combine the koji rice, activated yeast, and the remaining fermentation water. Stir well and cover with a clean cloth. Let it ferment at a stable temperature of around 15-20°C (59-68°F) for 2-4 weeks.
Filtration and Bottling
- 7
Filtering the Sake
After fermentation is complete, pour the mixture through a fine mesh strainer lined with activated charcoal to filter out solids.
- 8