Some cups for serving sake: sakazuki, a saucer-like cup, ochoko, a small cylindrical cup & masu, a wooden box cup
It is born of a culture steeped in tradition. This centuries-old brew has been enjoyed by millions both in and outside Japan. Also called "Japanese rice wine," it has long been considered a must-try culinary treat and a unique cultural experience. Brewing Sake is a surprisingly simple task. Read on to learn brew Sake, and you may well be drinking this popular beverage in a few weeks.
Instructions
1. Begin your project in a work area that is as sterile as possible, to ensure that there is as little contamination as possible.
2. Soak the rice for at least 30 minutes and up to 8 hours. The longer you let the rice soak, the more moisture it will be infused with, and the better the taste and quality and taste of your Sake will be. After soaking, rinse of the rice and cook it. You can use you rice cooker or stove.
3. Put the cooked rice into the glass jar. Add the lemon juice, water, yeast and Koji to the jar. Place the lid of the jar on and twist it tightly shut. Shake the jar to mix the ingredients thoroughly. Place the jar in a warm, dark location, ideally about 77F (25C).
4. Shake the jar at least once a day or more to facilitate fermentation. Each time you do this, shake the jar with the cover tightly twisted on, and then loosen the lid to allow for a proper gas exchange. By the third day, you will begin to smell the scent of sake. Keep doing this for 16 to 18 days.
5. Filter the contents of the jar through cheesecloth. Pour your sake into a bottle or pitcher, and enjoy the fruit of your labor. Your sake will keep for 3 to 4 weeks. If you do not intend to keep the sake for longer than a month, pasteurization is not necessary and you can enjoy the fruits of your labor immediately.
Tags: your labor
