To make sake, you do not need to move mountains, because creating this strong liquid is not difficult at all, and you already have almost all the necessary ingredients at home. By following this recipe, you will be able to taste your very own sake in just three weeks.
It is necessary
-
- saucepan or double boiler;
- glass jar for canning
- measuring glass;
- gauze:
- one cup of rice;
- half a cup of koji
- one and a half cups of water;
- one teaspoon of lime or lemon juice;
- half a spoonful of baker's yeast.
Instructions
Step 1
To achieve the best final sake flavor, let the rice soak overnight. After all the rice has absorbed the water, you can start directly cooking it. The best option is to steam the rice, but you are free to do it in the ways that are more familiar to you. Since sake tastes much better if it takes longer to ferment, try to cook the rice for longer as this will allow for longer fermentation due to the hardening of the grain walls.
Step 2
After the rice has cooled down, you need to transfer it either to a jar or to a bottle, depending on where the future sake is to ferment - as evenly as you can. However, before this action, the future container in which the product you receive will ferment must be properly sterilized, since the taste and quality of your sake depends to a greater extent on its purity.
Step 3
Now you need to add each of the remaining ingredients to the container and close it tightly with a lid, then shake well and move everything inside. Store jars or bottles in a cool, dark place, shake them gently every day, slightly opening the lid so that the necessary gas exchange takes place. Within a few days it will be noticeable that the sake has fermented. This moment will be characterized by small bubbles rising to the top of the container. By the third week of such “idle time”, this whole process will end, bubbles will stop appearing, and sediment will be noticeable at the bottom.
Step 4
After that, you need to strain the finished sake with cheesecloth. In this case, wait until all the liquid has flowed out of the container. And the sediment at the bottom of a can or bottle can be used as a marinade for fish.
Step 5
If you want to consume all the sake made in a month, you can simply fill the prepared liquid with bottles and put it in the refrigerator. If you do not have such a goal, then the resulting sake must be sterilized at a temperature of 60 ° C for ten minutes. This will result in the sake becoming a dull white color, but if you want transparency, put it in the refrigerator and let it sit there.
Step 6
Cooked sake will have 15-20% ABV, but if this percentage is too "strong" for you, then you can add one teaspoon of sugar to the bottle.
