Sake Recipe
Make Sake Recipe in just 5h . 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 of Ingredients
- 1
Wash the Rice
Place the rice in a large bowl and rinse under cold water until the water runs clear. This removes excess starch.
- 2
Soak the Rice
Soak the washed rice in water for about 8 hours or overnight to allow it to absorb moisture.
- 3
Steam the Rice
After soaking, drain the rice and steam it for about 30-40 minutes until it’s cooked but firm.
- 4
Cool the Rice
Spread the steamed rice on a large tray or surface to cool to room temperature.
Fermentation Process
- 5
Add Koji
Once the rice has cooled, sprinkle the koji evenly over the rice and mix it gently to incorporate.
- 6
Prepare Yeast Mixture
In a small bowl, dissolve the yeast in a little warm water (about 1/4 cup) and let it sit for about 10 minutes until frothy.
- 7
Combine Ingredients
In a fermentation vessel, combine the koji rice mixture with water (4 cups) and the yeast mixture. Stir well.
- 8
Begin Fermentation
Cover the fermentation vessel with a cloth or lid and let it sit in a cool, dark place for about 2-3 weeks, stirring daily.
Finishing Touches
- 9
Strain the Mixture
After fermentation is complete, strain the mixture through a fine sieve or cheesecloth to separate the liquid from the solids.
- 10
- 11
Dilute (Optional)
If the sake is too strong, dilute with additional water to taste.
- 12