Sake Recipe

Time2h

Serves6

Make Sake Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Rinse the Rice
Thoroughly rinse the sake rice under cold running water until the water runs clear to remove excess starch.
2
Soak the Rice
Soak the rinsed sake rice in water for 8 hours or overnight to allow it to absorb water and soften.
3
Steam the Rice
Drain the soaked rice and steam it for about 30-40 minutes until it is fully cooked and slightly sticky.
4
Prepare Koji
Spread the steamed rice onto a clean surface, let it cool slightly, and then mix in the koji. Allow it to sit at room temperature for 24 hours to ferment slightly.

5
Combine Ingredients
In a large fermentation vessel, combine the koji rice, yeast, and sake yeast nutrient with the filtered water (4 cups). Stir to mix well.
6
Seal and Store
Cover the fermentation vessel with a clean cloth or lid, and store it in a cool, dark place at around 15-20°C (59-68°F) for 2-3 weeks. Stir the mixture daily.

7
Press the Sake
After fermentation is complete, strain the mixture through a fine mesh sieve or cheesecloth to separate the liquid sake from the solid rice remains.
8
Bottle the Sake
Transfer the strained sake into sterilized bottles, seal them tightly, and store them in a cool place. Allow it to age for at least a few weeks for the best flavor.