the basics of brewing sake
 
Ingedients:
  • 3.3lb rice
  • 0.9lb Kome-koji, (white fungi base)
  • 0.18oz citric acid
  • Water.
  • 0.18oz dry bread yeast. Or equivalent amount of Beer Ale yeast,Wine yeast or Wyeast Sake.
 
 
 
Equipment:
  • Electric rice cooker (steam cooker preferably).
  • Colander.
  • 12 quart cooking pot with lid.
  • Glass bottle
  • Large spoon(stainless is better) .
  • Cheese cloth

 
Procedure:
  • Wash and soak the rice for five hours and then put the rice in a Colander for 20 mins. to drain water.
  • Cook the rice with 2 quarts of water using the rice cooker. Steam cooking is the preferec method.
  • Cool down the rice to 80deg F.
  • Dissolve the citric acid with 2 quarts of water in the cooking pot.
  • Dissolve 0.9lb Kome-koji in the mixture.
  • After 30 mins., add the cooked rice and well mix.
  • Pitch the yeast and place the lid on the pot .
  • Keep it at room temperautre.
  • Stir once a day with a sterilized spoon.
  • In a couple of days you should begin to smell the Sake aroma.
  • Fermentation will slow down in about 2 weeks.
  • Use the cheese cloth to drain the Sake juice.
  • Drink your Sake. You may choose to rack your Sake for additional clarity.
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Recommended Reading:
Sake by Eckhardt

Written by one of the founding fathers of modern homebrewing. Eckhart provides a complete look at the history, traditions, and technical aspects of sake brewing as well as a guide to choosing and enjoying Asia's unique beverage.

 

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