Sake Recipe
Make Sake Recipe in just 10h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Equipment
Method
Preparation
- 1
Wash and Soak Rice
Rinse the short-grain rice under cold water until the water runs clear. Soak the rice in water for at least 8 hours or overnight.
- 2
Steam the Rice
Drain the soaked rice and place it in a steamer or rice cooker. Steam the rice for about 30-40 minutes until it is fully cooked and sticky.
- 3
Cool the Rice
Spread the steamed rice onto a large tray or baking sheet to cool down to about 30°C (86°F).
Fermentation
- 4
Add Koji Mold
Once the rice has cooled, sprinkle the koji mold evenly over it. Mix thoroughly to ensure the koji is evenly distributed.
- 5
Initial Fermentation
Transfer the rice and koji mixture to a fermentation vessel. Cover it with a cloth and let it sit at room temperature for 24 hours.
- 6
Add Yeast and Sugar
After 24 hours, add the yeast and sugar to the mixture. Stir well to combine.
- 7
Secondary Fermentation
Cover the fermentation vessel and let it ferment for another 7-10 days, stirring daily. You should notice bubbling, indicating fermentation.
Straining and Bottling
- 8
Strain the Mixture
After the fermentation period, use a fine mesh strainer to separate the liquid sake from the solids. Collect the liquid in a clean container.
- 9