Sayuri Nigori (300 Ml) Recipe
A “little lily” unfiltered sake with sweet flavors and a smooth finish.
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Ingredients
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Sake Base
Flavors
Method
Sake Preparation
- 1
Prepare the Rice
Rinse the rice thoroughly under cold water until the water runs clear. Soak the rice in 4 cups of water for at least 8 hours or overnight.
- 2
Cook the Rice
Drain the soaked rice and steam it for about 30-40 minutes until fully cooked and fluffy.
- 3
Add Koji Mold
Spread the cooked rice on a clean surface to cool. Once cooled to about body temperature, sprinkle the koji mold evenly over the rice and mix gently to combine.
- 4
Fermentation
Transfer the rice mixture to a fermentation vessel. In a separate bowl, dissolve the yeast in a little water and add it to the rice mixture. Cover the vessel with a clean cloth and let it ferment at room temperature for 1-2 weeks, stirring daily.
- 5
Strain the Mixture
After fermentation, strain the liquid through a fine mesh sieve or cheesecloth into a clean container, separating the solids from the liquid.
- 6
Flavoring
- 7
Incorporate Flavors
Add honey, vanilla extract, and lemon zest to the strained sake. Stir well to combine all flavors.
- 8