---
portion: 3.7l
author: TheBruSho
image: Recipes/images/sake.jpg
---

# Sake

[[Recipes/SakeExperimentV1]]

![](/Recipes/images/sake.jpg)


Home fermented Sake

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

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## 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

## 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

# Day 2 - 6
- Store it in a cold and dark place
- Mix it evenly every few days