46 lines
867 B
Markdown
46 lines
867 B
Markdown
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---
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portion: 3.7l
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author: TheBruSho
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image: Recipes/images/sake.jpg
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---
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# Sake
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Home fermented Sake
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---
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- Polished Rice / Polished Sake Rice
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- Koji-Kin Enzyme
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---
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## Day 1
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- Let 400g rice soak in water for 4 hours
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- Wash the rice
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- Steam the Rice (40 mins, mix it up)
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- Rice should be sticky and keep its shape
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- Let the rice cool down to 30C
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- Add 1.5g of Koshi and distribute evenly across the rice
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- Mix the rice
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- Cover with a damp kitchen cloth
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- let sit for 30 hours, replace the damp cloth when its dry, keep the rice warm
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## Day 2
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- Prepare 1,5 Kilo of the rice in the same way
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- Add 3.8 Litres of water
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- Add citric acid (or hops) to prevent bacterial spoilage
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- Add 5g of whine yeast
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- Mix it all together in a fermenter with an airlock
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# Day 2 - 6
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- Store it in a cold and dark place
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- Mix it evenly every few days
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