Sake Recipe
Recipe information
Make Sake in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Main Ingredients
Preparation Steps
1. Rinse and Soak Rice
Start by rinsing the rice in cold water until the water runs clear to remove excess starch. Soak the rice in water for about 6 hours or overnight to allow it to absorb water.
2. Steam the Rice
After soaking, drain the rice and transfer it to a steamer basket or a bamboo steamer lined with cheesecloth. Steam the rice for about 30-40 minutes until fully cooked and tender.
3. Cool the Rice
Once the rice is cooked, spread it out on a large surface or a tray to cool it down to about 30°C (86°F). This is important for the fermentation process.
4. Add Koji
Sprinkle the cooled rice with koji. Gently mix it into the rice without breaking the grains. This is crucial as koji will help convert the starches in the rice into sugars.
5. Prepare Fermentation Starter
In a separate bowl, dissolve the yeast in a small amount of warm water (about 100ml). Once dissolved, add it to the rice mixture along with lactic acid.
6. Fermentation
Transfer the rice mixture into a fermentation container. Cover it loosely with a cloth to allow airflow and let it ferment at room temperature for about 2 weeks. Stir the mixture gently every few days.
7. Pressing the Sake
After fermentation, pour the mixture through a fine sieve or cheesecloth to separate the liquid from the solid rice particles. The liquid collected is your sake.
8. Pasteurization
To stabilize the sake, heat the liquid to about 60°C (140°F) for about 30 minutes. This helps kill any remaining yeast and bacteria.
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