Why Sake Brewing Is My New Obsession…

Ingredients

• 10 lb White Short‑Grain Rice (high‑quality short or medium grain rice, used for both koji and mash)
• 5 g Koji Spores (Aspergillus oryzae) (one packet of koji starter, preferably the sweet‑floral strain for sake)
• 5 g Sake Yeast (Kyokai No. 9 or similar) (refrigerated sake yeast, activates at room temperature)
• 15 L Filtered Water (chlorine‑free, room‑temperature)
• 5 g Hops (optional) (adds antibacterial effect; can be omitted if using citric acid)
• 0.5 tsp Citric Acid (optional) (alternative to hops for preventing bacterial spoilage)

Instructions

1. Soak Rice Overnight

   Place the 10 lb of white rice in a large bowl, cover with cold water and let soak for 12–14 hours.

   Time: PT12H

2. Drain and Rinse

   Drain the soaked rice using a cheesecloth, then rinse under running water until the water runs clear.

   Time: PT10M

3. Steam the Rice

   Arrange the drained rice in the steamer basket, cover the pot and steam for 45–50 minutes, flipping the basket halfway for even cooking.

   Time: PT50M

4. Cool Rice to 90°F (32°C)

   Spread the steamed rice on a clean tray and let it cool until it reaches at least 90°F (32°C).

   Time: PT30M

   Temperature: 90°F

5. Inoculate with Koji Spores

   Evenly sprinkle the 5 g of koji spores over the cooled rice and gently mix with clean hands or a sanitized spoon until uniformly distributed.

   Time: PT15M

6. Incubate Koji

   Transfer the inoculated rice onto plastic trays, cover with a damp towel, wrap loosely with plastic wrap (poke a few holes), and place in a dehydrator or on a heat mat set to 85°F (29°C) for 48 hours, flipping the tray after the first 24 hours.

   Time: PT48H

   Temperature: 85°F

7. Prepare Fermenter and Add Water

   Sanitize the 5‑gallon fermenting vessel, then add 15 L of filtered water.

   Time: PT5M

8. Add Steamed Rice and Koji to Fermenter

   Add the remaining 6 lb of freshly steamed rice (from the original 10 lb batch) and the 5.5 lb of prepared koji to the water. Stir gently to disperse.

   Time: PT10M

9. Activate and Add Sake Yeast

   Rehydrate the 5 g of sake yeast in a small cup of lukewarm water (around 77°F/25°C) for 30 minutes, then stir it into the moromi.

   Time: PT30M

   Temperature: 77°F

10. Add Antibacterial Agent (Hops or Citric Acid)

    If using hops, steep 5 g in a little warm water and add the liquid; otherwise sprinkle ½ tsp citric acid directly into the mash.

    Time: PT10M

11. Seal and Primary Fermentation

    Fit the fermenter with an airlock, seal tightly, and store at 70°F (21°C) for 24 hours. You should see vigorous bubbling.

    Time: PT24H

    Temperature: 70°F

12. Secondary Fermentation at Cooler Temperature

    Move the fermenter to a cooler area (around 60°F/16°C) and let it sit undisturbed for the next 14 days.

    Time: PT14D

    Temperature: 60°F

13. Strain the Sake

    After a total of 3 weeks, pour the fermented mash through a cheesecloth or fine mesh strainer into a clean container, discarding the rice solids.

    Time: PT20M

14. Cold‑Set for Clarification

    Refrigerate the strained sake overnight. The clear portion will settle on top, while cloudy sediment drops to the bottom.

    Time: PT12H

    Temperature: 35°F

15. Bottle the Clear Sake

    Using a funnel, carefully siphon the clear sake into sanitized bottles, leaving the cloudy sediment behind. Cap the bottles securely.

    Time: PT15M

16. Optional: Blend for Nigori (Cloudy) Style

    If you prefer a cloudy “nigori” style, gently stir a small amount of the retained sediment back into the clear sake before bottling, then cap.

    Time: PT5M

17. Age the Bottles

    Store the sealed bottles in a cool, dark place for at least 2 weeks before tasting. Longer aging (months) will smooth the flavor.

    Time: PT14D

Nutrition Facts

Calories

140

Protein

0 g

Carbohydrates

3 g

Fat

0 g

Fiber

0 g

Ingredient Substitutions

• Instead of White Short‑Grain Rice: Sushi rice, Jasmine rice
• Instead of Koji Spores (Aspergillus oryzae): Pre‑made koji rice
• Instead of Sake Yeast (Kyokai No. 9 or similar): Dry wine yeast
• Instead of Filtered Water: Spring water
• Instead of Hops (optional): Citric acid 1/2 tsp
• Instead of Citric Acid (optional): Hops

Equipment Needed

• Large Pot with Steamer Insert
• Steamer Basket
• Cheesecloth
• Food‑Grade Plastic Trays
• Plastic Wrap
• Dehydrator or Heat Mat
• Thermometer
• 5‑Gallon Food‑Grade Fermenting Vessel
• Airlock (or Balloon with Pin‑hole)
• Funnel
• Fine Mesh Strainer or Cheesecloth for Bottling
• Bottles with Caps or Swing‑Top Closures
• Digital Scale (optional but helpful) (optional)

Critical Steps — Do Not Skip

• Inoculating the rice with koji spores
• Maintaining 85°F during koji incubation
• Ensuring the fermenter is properly sealed with an airlock
• Keeping fermentation temperatures at 70°F then 60°F
• Straining the sake to remove rice solids

Chef Tips from the Video

• Use high‑quality rice with low protein for a cleaner flavor.
• A digital thermometer is essential for monitoring both koji and fermentation temperatures.
• If you don’t have a dehydrator, a warm spot like an oven with the light on can maintain 85°F.

Troubleshooting

Storage

Refrigerator: Store bottled sake in the refrigerator for up to 6 months.

Freezer: Not recommended; freezing can damage flavor and texture.

Room temperature: Unopened bottles can be kept at cool room temperature (50‑60°F) for up to 3 months.

Make-Ahead Tips

• Koji can be prepared up to 2 weeks in advance and stored in the refrigerator.
• The moromi mash can be started up to 3 days ahead; just keep it sealed.
• Aging the bottled sake for several weeks improves smoothness.

Frequently Asked Questions