Name: Oberlins Eternal Embers Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: Japanese
Ingredients: 2 cups Rice; 3 cups Water; 1 cup Koji mold; 1 tsp Yeast

Japanese pale lager, 180ml flask, 15.5% abv, earthy, candied fruity aroma

Sawanotsuru

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Begin by washing the rice thoroughly to remove excess starch. Soak the rice in water for about 8 hours, then drain and let it air dry for 30 minutes.

Prepare the Rice

Steam the soaked rice for about 30-40 minutes, or until the grains are tender and translucent. Allow the rice to cool to around 30°C (86°F).

Steam the Rice

Once the rice has cooled, sprinkle the koji mold over it. Mix well to ensure even distribution, then cover it with a clean cloth and let it ferment for about 48 hours at a controlled temperature.

Add Koji Mold

In a separate container, mix 1 tsp of yeast with 1 cup of warm water. Let it sit for about 10 minutes until frothy.

Prepare Yeast Starter

In a fermentation vessel, combine the steamed rice (with koji), the yeast starter, and the remaining water. Stir gently to combine all elements.

Combine Ingredients

Cover the fermentation vessel with a cloth and allow it to ferment in a cool, dark place for about 2-4 weeks. Stir the mixture gently every few days.

Fermentation

Once fermentation is complete, strain the mixture through a fine mesh or cheesecloth to separate the liquid from the solids. The liquid is your sake.

Pressing the Sake

Heat the sake to 65°C (149°F) and hold it at that temperature for about 15 minutes to pasteurize.

Pasteurization

Once cooled, pour the sake into sterilized bottles. Seal them tightly and store in a cool place.

Bottling

Let the sake age for at least 1 month before consuming for optimal flavor development.

Eternal Embers Recipe

Descriptors

Tasting Notes

Food Pairings

You might also like