Yusa Junmai Ginjo Recipe
Recipe information
Make Yusa Junmai Ginjo in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Sake Ingredients
Preparation
1. Rinse the Rice
Thoroughly rinse 2 cups of Yamada Nishiki Rice under cold water until the water runs clear to remove excess starch.
2. Soak the Rice
Soak the rinsed rice in cold water for 1 hour, then drain.
3. Steam the Rice
Steam the soaked rice for about 30 minutes until tender and cooked through.
4. Prepare Koji
Spread the steamed rice on a tray and evenly sprinkle 1 tablespoon of Koji Mold over the rice. Mix gently and allow it to incubate at 30°C (86°F) for 24 hours.
5. Activate Yeast
In a small bowl, mix 1 tablespoon of yeast with 1 cup of water at room temperature. Let it sit for about 10 minutes until foamy.
6. Combine Ingredients
In a large fermentation vessel, combine the koji rice, yeast mixture, and remaining 2 cups of water. Mix gently to combine all ingredients.
Fermentation
7. Start Fermentation
Cover the fermentation vessel with a clean cloth and let it ferment at a stable temperature of about 15-20°C (59-68°F) for 2-4 weeks.
8. Monitor Fermentation
Check the mixture daily, stirring gently to aerate the mixture and ensure even fermentation.
9. Taste Test
After about 2 weeks, taste the mixture to check for sweetness and alcohol content. Continue fermenting until desired flavor is achieved.
Filtration and Bottling
10. Filter the Sake
Once fermentation is complete, filter the mixture through a fine mesh strainer or cheesecloth to separate the liquid from the solids.
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