Yuki No Bosha Junmai Ginjo 'cabin In The Snow' Akita, Japan Recipe

Sake Brewing Directions

1. 1

   Prepare the Rice

   Rinse the Yamada Nishiki rice under cold water until the water runs clear. Soak the rice in fresh water for about 8 hours. Drain and let the rice sit for about 30 minutes.

2. 2

   Steam the Rice

   Steam the soaked rice in a steamer for about 45 minutes or until cooked through. Spread the rice out on a large tray to cool.

3. 3

   Prepare Koji

   Mix the cooled rice with koji mold evenly. Place the mixture in a warm area (around 30°C or 86°F) for about 48 hours until the koji rice is fluffy and has a sweet aroma.

4. 4

   Fermentation Process

   In a fermentation vessel, combine the koji rice, steamed rice, yeast, and 4 cups of soft water. Stir gently to combine. Cover the vessel and let it ferment at a stable temperature (around 15°C or 59°F) for about 3 weeks.

5. 5

   Pressing the Sake

   Once fermentation is complete, pour the mixture into a pressing bag and allow the liquid to drain out, separating the sake from the rice solids.

6. 6

   Pasteurization

   Heat the sake gently to 65°C (149°F) for about 30 minutes to pasteurize and stabilize the flavor.

7. 7

   Aging

   Transfer the sake to a clean container and let it age for at least 6 months in a cool, dark place to develop its flavor.

8. 8

   Bottling

   After aging, filter the sake through a fine mesh to remove any remaining solids. Bottle the sake and store it upright in a cool place.