Dassai 23 Junmai Dai-ginjo Recipe
Recipe information
Make Dassai 23 Junmai Dai-ginjo in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Rice
Koji
Yeast Starter
Main Ingredients
Preparation
1. Prepare the Rice
Rinse the Junmai Dai-Ginjo sake rice under cold water until the water runs clear. Soak the rice in water for about 3-4 hours to allow it to absorb moisture.
2. Steaming the Rice
After soaking, drain the rice and transfer it to a steamer basket. Steam the rice for approximately 30-40 minutes until fully cooked and fluffy. Let it cool to room temperature.
Koji Preparation
3. Inoculate the Rice with Koji
Once the rice has cooled, sprinkle the koji spores evenly over the rice. Mix thoroughly to ensure the spores are evenly distributed. Cover the rice with a damp cloth and let it sit at room temperature for 24 hours.
Yeast Starter
4. Prepare Yeast Starter
In a small bowl, combine the sake yeast, 1 cup of water, and sugar. Stir well until the sugar dissolves. Let it sit for about 15-20 minutes until it becomes frothy.
Fermentation
5. Combine Ingredients for Fermentation
In a fermentation vessel, add the inoculated rice, 2 cups of additional water, and the yeast starter mixture. Stir well to combine all ingredients.
6. Ferment the Mixture
Cover the fermentation vessel with a clean cloth and allow it to ferment at a temperature of 15-20°C (59-68°F) for about 2 weeks. Stir the mixture daily to promote even fermentation.
Pressing and Bottling
7. Press the Sake
After fermentation, strain the mixture using a sake press or a fine mesh cloth to separate the liquid from the solid rice remnants.
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