notes/Recipes/Sake.md

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

Sake

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