Jul 14 2026
Restaurants›mashed potatoes›Sake Recipe

Sake Recipe

Inspired by mashed potatoes
Time2h
Serves10

Make Sake Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Base Ingredients

Optional Ingredients

Method

Preparation of Rice

  1. 1

    Rinse the Rice

    Begin by rinsing the short-grain rice under cold running water until the water runs clear. This helps to remove excess starch.

  2. 2

    Soak the Rice

    Soak the rinsed rice in fresh water for about 8 hours or overnight. This will help the grains absorb moisture and cook evenly.

  3. 3

    Steam the Rice

    After soaking, drain the rice and place it in a steamer. Steam the rice for about 30 minutes until it becomes tender but not mushy.

  4. 4

    Cool the Rice

    Once steamed, spread the rice on a clean surface or tray to cool down to room temperature.

Fermentation Process

  1. 5

    Mix Koji with Rice

    Once the rice has cooled, sprinkle the koji evenly over the rice and gently mix it in, ensuring that it is well distributed.

  2. 6

    Prepare Yeast Starter

    In a small bowl, combine the yeast with 1/4 cup of warm water (not hot) and let it sit for about 10 minutes until it becomes frothy.

  3. 7

    Combine Ingredients for Fermentation

    In a large fermentation vessel, combine the koji-rice mixture, the warm water, and the frothy yeast starter. Stir well to ensure all ingredients are mixed.

  4. 8

    Add Optional Ingredients

    If desired, add sugar and any flavoring, like citrus zest, at this stage. Stir to incorporate.

  5. 9

    Ferment

    Cover the fermentation vessel with a cloth and let it ferment in a dark, warm place (around 20-25°C or 68-77°F) for 2 to 3 weeks. Stir the mixture daily.

Finishing Process

  1. 10

    Strain the Mixture

    After fermentation, strain the mixture through a fine mesh sieve or cheesecloth into a clean container, separating the liquid from the solids.

  2. 11

    Dilute the Sake

    Dilute the strained liquid with bottled water to achieve the desired taste and alcohol content.

  3. 12

    Bottle the Sake

    Transfer the final sake into sterilized bottles and seal them tightly.

  4. 13

    Age the Sake

    For best flavor, age the sake in a cool, dark place for at least a month before consuming.

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