Ozeki/tokubetsu Recipe
Make Ozeki/tokubetsu Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sake Ingredients
Method
Preparation of Rice
- 1
Rinse the Rice
Rinse 1 cup of rice under cold water until the water runs clear to remove excess starch.
- 2
Soak the Rice
Soak the rinsed rice in water for about 8 hours or overnight.
- 3
Steam the Rice
After soaking, drain the rice and steam it for approximately 30-40 minutes until it's fully cooked and sticky.
Koji Preparation
- 4
Prepare Koji Rice
Steam 0.5 cup of koji rice similarly as the regular rice, ensuring it's fluffy and cool to the touch.
Fermentation
- 5
Combine Ingredients
In a large fermentation container, combine the steamed rice, koji rice, and 4 cups of water.
- 6
Add Yeast and Sugar
Sprinkle 1 tsp of yeast and 1 tbsp of sugar over the mixture, stirring gently to combine.
- 7
Ferment
Cover the container with a cloth and let it sit at room temperature for about 2 weeks, stirring daily.
Bottling
- 8
Strain the Mixture
After the fermentation period, strain the mixture through a fine mesh strainer or cheesecloth into a clean bottle.
- 9
Bottle the Sake
Transfer the liquid into a sterilized sake bottle, seal it tightly, and store it in a cool, dark place.
