Sake Recipe
Make Sake Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Equipment
Method
Preparation of Rice
- 1
Rinse the Rice
Begin by rinsing the 2 cups of sake rice thoroughly under cold water until the water runs clear. This removes excess starch.
- 2
Soak the Rice
Soak the rinsed rice in enough water to cover it for about 6-8 hours. This helps the rice absorb moisture.
- 3
Steam the Rice
After soaking, drain the rice and steam it in a steamer or rice cooker for about 30-40 minutes until fully cooked. Let it cool to room temperature.
Koji Preparation
- 4
Mix Koji Mold
Once the rice has cooled, sprinkle the 0.5 cups of koji mold evenly over the rice. Mix gently to ensure even distribution.
- 5
Incubate
Transfer the rice to a container and cover with a cloth. Let it sit at around 30°C (86°F) for about 48 hours. Stir the mixture every 12 hours.
Fermentation
- 6
Combine Ingredients
After 48 hours, add the koji rice to the fermentation vessel along with the 3 cups of water and 1 tsp of yeast.
- 7
Ferment
Seal the fermentation vessel and allow it to ferment at a temperature of around 15-20°C (59-68°F) for about 2-3 weeks. Stir the mixture every few days.
- 8
Monitor Fermentation
Use a hydrometer to check the specific gravity of the sake. Once it stabilizes, fermentation is complete.