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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Rice
Rinse the rice thoroughly under cold water until the water runs clear. This should take about 5 minutes.
- 2
Soak the Rice
Soak the rinsed rice in water for about 4 hours. Drain and set aside.
- 3
Steam the Rice
Steam the soaked rice for about 30 minutes until it is fully cooked and tender. Let it cool to room temperature.
- 4
Prepare Koji
Mix the cooled rice with koji (rice mold) in a large bowl. Ensure the koji is evenly distributed throughout the rice.
- 5
Prepare Yeast Starter
Dissolve the yeast in a small amount of warm water and let it sit for 10 minutes until bubbly.
- 6
Combine Ingredients
In a fermentation vessel, combine the koji rice, yeast mixture, remaining water (approx. 1 litre), and sugar. Stir well.
- 7
Fermentation
Cover the fermentation vessel with a cloth and let it sit in a warm place for 1 to 2 weeks. Stir the mixture daily.
- 8
Strain the Mixture
After fermentation, strain the mixture through a fine sieve or cheesecloth into a clean bottle or jar.
- 9
Bottle the Sake
Seal the bottle with a cap or cork and store it in the refrigerator. Serve chilled.