Name: Pa'las Tosatsuru, "Azure" Recipe
Cook time: 28 min
Total time: 28 min
Yield: 8 servings
Cuisine: Japanese
Ingredients: 2 cups Yamadanishiki rice; 4 cups Deep ocean water; 1 cup Koji mold; 1 tsp Yeast (Sake yeast recommended); 2 tbs Sugar; 1 tsp Citric acid; 1 liter Filtered water

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Ginjo; light and dry, sharp and refreshing from Yamadanishiki rice, made with deep ocean water, traditional Ginjo aroma, very clean, low mineral flavor.

Rinse the Yamadanishiki rice under cold running water until the water runs clear to remove excess starch. Soak the rice in water for about 8 hours, then drain.

Prepare the Rice

Steam the soaked rice in a steamer for approximately 40-45 minutes or until fully cooked. Let it cool to room temperature.

Cook the Rice

In a separate bowl, combine the cooled steamed rice with the koji mold. Mix thoroughly to ensure even distribution and let it sit in a warm place (around 30°C or 86°F) for 2 days to ferment, stirring occasionally.

Prepare Koji

In a fermentation vessel, combine the koji rice mixture with deep ocean water, filtered water, yeast, sugar, and citric acid. Stir well to dissolve all ingredients.

Mix Ingredients

Cover the fermentation vessel with a clean cloth and let it ferment at room temperature for about 2 weeks. Stir the mixture daily to promote fermentation.

Fermentation Process

After 2 weeks, strain the sake using a fine mesh sieve or cheesecloth to separate the liquid from the solids. Bottle the strained sake in clean, sterilized bottles.

Strain and Bottle

Seal the bottles and let the sake age in a cool, dark place for at least 1 month to develop its flavors before serving.

Aging

Yamadanishiki rice

Deep ocean water

Koji mold

Yeast (Sake yeast recommended)

Sugar

Citric acid

Filtered water

Tosatsuru, "Azure"

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Make Tosatsuru, "Azure" Recipe in just 28m. Ginjo; light and dry, sharp and refreshing from Yamadanishiki rice, made with deep ocean water, traditional Ginjo aroma, very clean, low mineral flavor.

Tosatsuru, "azure" Recipe

Descriptors

Tasting Notes

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