Sake Recipe
Make Sake Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ingredients
Method
Directions
Prepare the Rice
Rinse the sake rice under cold water until the water runs clear. This helps to remove excess starch.
Soak the Rice
Place the rinsed rice in a bowl and soak it in water for about 6 hours. This will help the grains absorb moisture.
Steam the Rice
After soaking, drain the rice and steam it for about 30-40 minutes until it is tender but not mushy. Allow it to cool slightly.
Prepare Koji
Spread the steamed rice onto a clean surface and sprinkle the koji evenly over the rice. Mix gently to combine.
Fermentation Process
In a large fermentation container, combine the koji rice with water. Add the yeast and sugar (if using), mixing thoroughly.
Primary Fermentation
Cover the container with a cloth and let it ferment at a stable room temperature (around 20-25°C or 68-77°F) for about 2 weeks. Stir the mixture once a day.
Strain the Mixture
After 2 weeks, strain the mixture through a fine mesh strainer or cheesecloth into another container, separating the liquid (sake) from the solids.
Aging
Allow the sake to age for at least 1 month to develop its flavor before consuming. Chill before serving.