Sake Recipe
Recipe information
Make Sake in just 1h 40m. Japanese rice wine.
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Ingredients
Ingredients
Directions
1. Prepare the Rice
Wash the short-grain rice thoroughly under cold water until the water runs clear. Soak the rice in water for about 8 hours, then drain.
2. Steam the Rice
Steam the soaked rice for about 30-40 minutes until it is fully cooked and sticky. Let it cool to room temperature.
3. Add Koji Mold
Once the rice has cooled, mix in the koji mold evenly and spread it out into a shallow container. Cover with a damp cloth and let it sit for 24 hours at room temperature.
4. Prepare Yeast Starter
Dissolve the yeast in a small amount of warm water and let it sit for about 10 minutes until frothy.
5. Fermentation
Mix the cooled koji rice, yeast starter, and the remaining water in a fermentation vessel. Cover the vessel with a cloth and let it ferment for 2-3 weeks, stirring daily.
6. Strain the Mixture
After fermentation, strain the liquid through a fine mesh sieve or cheesecloth to separate the sake from the sediment.
7. Bottle the Sake
Transfer the strained sake into sterilized bottles and seal. For best flavor, let it age for a few months in the refrigerator.
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