Hakutsuru 'little Lily' Nigori, Hyogo Recipe

Directions for Making Hakutsuru 'Little Lily' Nigori

1. 1

   Rinse and Soak the Rice

   Begin by rinsing the short-grain sake rice under cold water until the water runs clear. This removes excess starch. Once rinsed, soak the rice in clean water for at least 4 hours, or overnight for best results.

2. 2

   Prepare the Koji Rice

   While the sake rice is soaking, prepare the koji rice. If you have not purchased pre-made koji rice, you can make it at home by inoculating steamed rice with koji spores and allowing it to ferment in a warm environment for about 48 hours.

3. 3

   Cook the Sake Rice

   After soaking, drain the short-grain sake rice. In a rice cooker or pot, add 5 cups of water and the drained sake rice. Cook according to the manufacturer's instructions or until the rice is tender and fully cooked.

4. 4

   Combine Ingredients in Fermentation Vessel

   Once the rice is cooked, allow it to cool to around 120°F (49°C). Transfer the rice to a fermentation vessel and add the prepared koji rice, yeast, sugar, and salt. Mix thoroughly to combine.

5. 5

   Fermentation Process

   Cover the fermentation vessel with a clean cloth and let the mixture ferment at room temperature for about 7 to 10 days. Stir the mixture daily to encourage fermentation and prevent mold.

6. 6

   Strain and Bottle the Nigori

   After fermentation, strain the mixture through a fine mesh strainer or cheesecloth into a clean container. This will separate the liquid (nigori sake) from the solids. Gently press to extract as much liquid as possible.

7. 7

   Chill and Serve

   Transfer the nigori sake into bottles, seal them, and refrigerate. Serve chilled, and enjoy the creamy, unfiltered texture along with the sweet aroma.