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Sake

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[[SakeExperimentV1]]

Home fermented Sake

Ingredients

Steps

    • Polished Rice / Polished Sake Rice
    • Koji-Kin Enzyme

  5. Instructions

  7. Day 1

    • Let 400g rice soak in water for 4 hours
    • Wash the rice
    • Steam the Rice (40 mins, mix it up)
    • Rice should be sticky and keep its shape
    • Let the rice cool down to 30C
    • Add 1.5g of Koshi and distribute evenly across the rice
    • Mix the rice
    • Cover with a damp kitchen cloth
    • let sit for 30 hours, replace the damp cloth when its dry, keep the rice warm

  20. Day 2

    • Prepare 1,5 Kilo of the rice in the same way
    • Add 3.8 Litres of water
    • Add citric acid (or hops) to prevent bacterial spoilage
    • Add 5g of wine yeast
    • Mix it all together in a fermenter with an airlock

  28. Day 2 - 6

    • Store it in a cold and dark place
    • Mix it evenly every few days
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    "_schema": "Recipe",
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      "_type": "Person",
      "name": "TheBruSho"
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      "- Polished Rice / Polished Sake Rice",
      "- Koji-Kin Enzyme",
      null,
      "## Instructions",
      null,
      "## Day 1",
      null,
      "- Let 400g rice soak in water for 4 hours",
      "- Wash the rice",
      "- Steam the Rice (40 mins, mix it up)",
      "- Rice should be sticky and keep its shape",
      "- Let the rice cool down to 30C",
      "- Add 1.5g of Koshi and distribute evenly across the rice",
      "- Mix the rice",
      "- Cover with a damp kitchen cloth",
      null,
      "- let sit for 30 hours, replace the damp cloth when its dry, keep the rice warm",
      null,
      "## Day 2",
      null,
      "- Prepare 1,5 Kilo of the rice in the same way",
      "- Add 3.8 Litres of water",
      "- Add citric acid (or hops) to prevent bacterial spoilage",
      "- Add 5g of wine yeast",
      "- Mix it all together in a fermenter with an airlock",
      null,
      "# Day 2 - 6",
      "- Store it in a cold and dark place",
      "- Mix it evenly every few days"
    ]
  }
}