Dassai 45 Nigori Recipe

Preparation Directions

1. 1

   Prepare the Rice

   Wash the glutinous rice thoroughly until the water runs clear. Soak it in water for at least 8 hours, then drain.

2. 2

   Steam the Rice

   Steam the soaked rice for about 30-40 minutes until fully cooked. Allow it to cool to room temperature.

3. 3

   Mix Koji and Yeast

   Once the rice is cooled, mix in the koji rice and yeast. Stir thoroughly to combine.

4. 4

   Fermentation

   Transfer the mixture to a fermentation vessel. Add the filtered water and stir well. Cover with a cloth and let it ferment at room temperature for about 7-10 days, stirring daily.

5. 5

   Pressing

   After fermentation is complete, strain the mixture through a fine mesh sieve or cheesecloth to separate the sake from the rice solids. This will give you the cloudy nigori sake.

6. 6

   Sweetening (Optional)

   If desired, dissolve sugar in a small amount of warm water and add it to the nigori sake to enhance sweetness.

7. 7

   Serve

   Serve the DASSAI 45 nigori chilled in a sake glass, garnished with a slice of fresh fruit for an extra fruity touch.