Otokoyama Tokubetsu Junmai Recipe
Recipe information
Make Otokoyama Tokubetsu Junmai in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Rice
Koji
Yeast Starter
Fermentation
Preparation of Rice
1. Rinse the Rice
Thoroughly rinse the Japonica rice under cold water until the water runs clear. This removes excess starch.
2. Soak the Rice
Soak the rinsed rice in water for at least 8 hours or overnight to allow the grains to absorb moisture.
3. Steam the Rice
Drain the soaked rice and steam it for about 30-40 minutes until it becomes tender and slightly sticky.
Preparation of Koji
4. Prepare Koji Rice
Spread the koji rice evenly on a tray, allowing it to cool completely after steaming.
Yeast Starter
5. Mix Yeast Starter
In a small bowl, combine 0.5 cups of water with 1 tsp of yeast, stirring until the yeast is dissolved. Let it activate for about 10 minutes.
Fermentation
6. Combine Ingredients
In a large fermentation container, combine the steamed rice, koji rice, activated yeast starter, and 3 cups of water. Stir well to mix.
7. Ferment
Cover the container with a cloth and let it ferment at room temperature for about 2 weeks, stirring daily.
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