Sake Recipe
Make Sake Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Optional Ingredients
Method
Preparation
- 1
Rinse and Soak Rice
Rinse the rice under cold water until the water runs clear. Soak the rice in water for about 8 hours or overnight to allow it to absorb moisture.
- 2
Cook Rice
Drain the soaked rice and steam it in a rice cooker or bamboo steamer for about 30-40 minutes until fully cooked and sticky.
- 3
Cool the Rice
Once the rice is cooked, spread it out on a clean tray to cool to about room temperature.
Fermentation
- 4
Prepare Koji
Mix the cooled rice with the koji mold in a large bowl. Ensure the rice is evenly coated with the koji.
- 5
Add Yeast
Dissolve the yeast in a small amount of warm water and add it to the rice mixture. Stir well to combine.
- 6
Ferment
Transfer the rice mixture to a fermentation vessel. Add the water and optional sugar and nutrient if using. Seal the vessel and allow it to ferment at room temperature for about 2-4 weeks, stirring daily.
Final Steps
- 7
Strain the Mixture
After fermentation, strain the mixture through a fine mesh sieve or cheesecloth into a clean container to separate the liquid from the solids.
- 8
Bottle the Sake
Transfer the strained sake into bottles. Seal tightly and allow it to age in the refrigerator for a few days to a week for the flavors to mature.
- 9
Serve
Chill the sake before serving. Enjoy it neat, on the rocks, or warmed, based on your preference.
