Cost Breakdown

Critical Success Points

• • Thoroughly washing and correctly steaming rice for both koji and main batch.
• • Cooling rice to the correct temperature before adding koji kin or yeast.
• • Maintaining proper temperature and moisture during koji incubation.
• • Sanitizing all equipment and utensils.
• • Stirring during early fermentation to prevent mold and ensure even fermentation.
• • Filtering and pressing sake gently to avoid excess cloudiness.

Safety Warnings

• • Always sanitize all equipment and utensils to prevent contamination.
• • Discard any rice that develops green or black mold during koji incubation.
• • Alcohol content is high; consume responsibly.
• • Do not bottle if fermentation is still active (risk of explosion).