Name: Salty Flames Kikumasamune Taru Junmai "Cedar Barrel Sake" Recipe
Cook time: 12 h
Total time: 12 h
Yield: 8 servings
Cuisine: Japanese
Ingredients: 3 cups Yamada Nishiki or Gohyakumangoku polished sake rice; 2.5 cups Koji rice (steamed rice inoculated with Aspergillus oryzae); 6 cups Water (soft, low mineral content); 1 cups Taru (cedar) infusion water*; 1 tsp Sake yeast (e.g., Saccharomyces cerevisiae sake strain); 1 tsp Lactic acid solution (for starter acidity); 2 cups Filtered water (for adjustments); 0.5 tsp Yeast nutrient (optional); 0.5 cups Food-grade Japanese cedar (sugi) planks or chips; 2 cups Hot water (for cedar rinse/steep)

Japanese Lager

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

Invigorating cedar aroma and soft yet bright flavors that leads to dry finish

If using new cedar chips or small plank pieces, rinse briefly in cool water to remove dust. Bring 2 cups hot (not boiling) water to about 80–90°C (176–194°F). Remove from heat.

Sanitize and prepare cedar

Place the cedar planks/chips in a heatproof container and pour the hot water over them. Let steep, covered, 15–20 minutes to extract aromatic cedar oils. This creates the taru infusion water used later.

Cool the cedar infusion to room temperature, then strain out solids through a fine sieve or cheesecloth. Reserve 1 cup of this infusion; any remaining infusion can be refrigerated and used to top up later during conditioning if desired.

Rinse the 3 cups sake rice under cold running water until the rinse runs clear. Soak the rice 30–45 minutes (longer in cooler seasons) so grains hydrate evenly.

Steam or cook the soaked rice until fully cooked but still slightly firm in the center (al dente for sake rice). Aim for a shiny, firm grain—avoid mushiness. Spread steamed rice on a clean tray to cool to ~30°C (86°F).

Prepare or purchase koji rice (2.5 cups). If making koji from koji spores, follow standard koji production steps separately; here we assume you have finished koji rice. Break up clumps gently with hands to expose moldy grains.

Sterilize a 2–3 liter fermentation vessel and utensils with hot water or sanitizer. Cool before use.

In the vessel, combine 1 cup of warm (30–35°C / 86–95°F) water, 1 tsp sake yeast, 1 tsp lactic acid solution, and 0.5 tsp yeast nutrient (if using). Stir gently to dissolve.

Add 0.5 cup of steamed rice and 0.5 cup of koji rice to the vessel and mix thoroughly. Maintain temperature at 18–22°C (64–72°F). Cover loosely and let the shubo develop for 5–7 days, stirring once or twice daily to incorporate air.

You should see bubbling and pleasant sweet-aromatic smell; acidity and yeast activity will develop. If activity is weak after 7 days, allow up to 10 days but avoid high temperatures.

After the shubo is active, prepare the main moromi in three additions over 3 days (sandanjikomi method): Day 1 (Hatsu): Add 1.25 cups steamed rice, 1.25 cups koji rice, and 1.5 cups water (mix half regular water, half cedar infusion—approximately 0.75 cups each). Gently fold into starter, keeping temperature around 12–16°C (54–61°F).

Day 2 (Oni): Add another 1.25 cups steamed rice, 1.25 cups koji rice, and 1.5 cups water (again split between filtered water and cedar infusion if any remains; if not, use filtered water). Fold gently to incorporate; do not over-aerate. Maintain 12–16°C.

Day 3 (Tome): Add final 0.5 cup steamed rice, remaining koji rice (if any) and remaining water to reach a total fermenting volume. Aim for a moromi gravity in sake terms (monitor by specific gravity if you have equipment). Keep fermenting at 10–16°C for 10–20 days.

During primary fermentation, stir the moromi gently once or twice daily for the first week to redistribute heat and yeast. You should notice rising activity, CO2 release and a developing aromatic profile with cedar notes.

When fermentation has slowed and specific gravity is stable (or after ~20 days), separate solids from liquid. For home scale, strain through a fine mesh bag or use a wine press to gently press the mash to extract the sake (nigori will be cloudy unless you filter). Collect clear liquid; this is your raw sake (genshu if no water added).

If desired, adjust alcohol level and balance by adding filtered water to reach preferred strength (Kikumasamune Taru Junmai is typically around 15–16% ABV — for small batches you can approximate by diluting a bit).

Transfer the pressed sake into a sanitized carboy or jar for conditioning. Add 1 cup of the previously reserved cedar infusion (taru infusion) to the carboy to impart cedar aroma. For a stronger cedar influence, add a small sanitized cedar stake or sanitized cedar chips (up to 1 tablespoon worth) tied in a muslin bag — do not overdo; you want a bright cedar note, not an overpowering resinous flavor.

Age the sake on cedar at cool cellar temperatures (5–10°C / 41–50°F) for 2–6 weeks, tasting weekly. The cedar will impart an invigorating wood aroma and soften the profile while maintaining a dry finish. Stop aging when you reach the desired cedar intensity.

Once conditioned, cold-filter (charcoal or fine filtration) or decant carefully to remove suspended cedar and fines. Bottle in sanitized bottles and cap. For best clarity and stability, cold storage (0–5°C) for 1–2 weeks helps settle any remaining particles.

Chill before serving. Serve slightly chilled (10–15°C / 50–59°F) to showcase the invigorating cedar aroma and soft-bright flavors leading to a dry finish. Store unopened bottles chilled and away from light; consume within 6–12 months for best aromatic quality.

Yamada Nishiki or Gohyakumangoku polished sake rice

Koji rice (steamed rice inoculated with Aspergillus oryzae)

Water (soft, low mineral content)

Taru (cedar) infusion water*

Sake yeast (e.g., Saccharomyces cerevisiae sake strain)

Lactic acid solution (for starter acidity)

Filtered water (for adjustments)

Yeast nutrient (optional)

Food-grade Japanese cedar (sugi) planks or chips

Hot water (for cedar rinse/steep)

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Make Kikumasamune Taru Junmai "Cedar Barrel Sake" Recipe in just 12h . Invigorating cedar aroma and soft yet bright flavors that leads to dry finish

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