Hakutsuru Superior Junmai Ginjo Recipe
Recipe information
Make Hakutsuru Superior Junmai Ginjo in just 168h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Sake Ingredients
Sake Brewing Process
1. Step 1: Rice Preparation
Rinse the junmai ginjo rice thoroughly under cold water until the water runs clear. Soak the rice in water for 6-8 hours to allow it to absorb moisture.
2. Step 2: Steaming the Rice
Drain the soaked rice and steam it for about 45-60 minutes until it becomes translucent and sticky. Let it cool to room temperature.
3. Step 3: Koji Preparation
Spread the cooled steamed rice in a shallow container. Sprinkle the koji starter evenly over the rice and mix gently. Cover with a damp cloth and let it ferment at 30°C (86°F) for 48 hours, stirring occasionally.
4. Step 4: Main Fermentation
In a fermentation tank, combine the koji rice, the remaining steamed rice, water, and yeast. Stir well to incorporate all ingredients. Cover the tank with a lid and allow fermentation to occur at 15-20°C (59-68°F) for 2-4 weeks, monitoring regularly.
5. Step 5: Pressing the Sake
Once fermentation is complete, press the mixture to separate the sake from the rice solids. This can be done manually or using a sake press.
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