A New Way to Make Traditional Japanese Sake

Ingredients

• 5 kg Polished Short‑Grain Rice (90% polished, Japanese style short grain)
• 2 gal Distilled Water (Use food‑grade distilled water (e.g., for infant formula))
• 5 g Tartaric Acid (Adjusts pH to ~5.5; can substitute citric or lactic acid)
• 40 g Angel Yeast (Yellow Label) (Contains both yeast and amylase enzymes)
• 5 g Granulated Sugar (For yeast starter activation)
• 1 large Egg White (Optional fining agent for clarity (use only if desired))
• 1 g Gelatin (Knox) (Optional fining agent (pork derived))
• 0.5 g Quesosol & Chitisen Kit (Two‑part silica‑based fining system (optional))
• 2 g Activated Carbon (Optional for color removal; use sparingly)

Instructions

1. Sanitize the Fermentation Vessel

   Thoroughly wash the glass aquarium with dish soap, rinse, then spray a 1 mL per L solution of Star‑San (phosphoric/sulfonic acid) diluted in water. Let sit for 20‑30 minutes, then drain without wiping.

   Time: PT30M

2. Add Water and Acid

   Pour 2 gal (≈7.5 L) distilled water into the sanitized aquarium. Sprinkle 5 g tartaric acid, stir gently until fully dissolved.

   Time: PT5M

3. Add Polished Rice

   Add the 5 kg of polished short‑grain rice directly into the water. No pre‑steaming or rinsing is required. Stir lightly to distribute the grains evenly.

   Time: PT5M

4. Prepare Yeast Starter

   In a separate cup, combine 150 mL tepid (≈30 °C) water, 5 g granulated sugar, and 40 g Angel yeast. Swirl for 10 seconds and let sit 20‑30 minutes until foam appears.

   Time: PT10M

   Temperature: 30°C

5. Inoculate the Fermenter

   Stir the foam‑active yeast starter into the aquarium, ensuring even distribution throughout the rice‑water slurry.

   Time: PT5M

6. Seal and Set Temperature

   Cover the aquarium with plastic wrap, secure with a rubber band, and insert the temperature probe halfway into the liquid. Connect the heating pad to the Inkbird controller and set to 75 °F (24 °C).

   Time: PT5M

   Temperature: 75°F

7. Fermentation

   Allow the mixture to ferment for 7‑10 days. Bubbles will appear within 6 hours and peak around day 2‑3. Fermentation is complete when bubbling ceases (≈day 7‑9).

   Time: PT240H

   Temperature: 75°F

8. First Siphon – Clear (Nonshu) Layer

   Tilt the aquarium slightly, use a spoon to skim the top clear liquid into a fine‑mesh strainer, then siphon into a clean 2 L bottle. Discard or set aside the rice sediment that clogs the strainer.

   Time: PT15M

9. Second Siphon – Cloudy (O‑shū Nagori) Layer

   Repeat the siphoning process on the middle layer, which appears slightly milky. Filter through the strainer into another bottle.

   Time: PT10M

10. Third Siphon – Milky (Nigori) Layer

    Finally, siphon the bottom, heavily suspended rice slurry into a third bottle. This is the traditional nigori sake.

    Time: PT10M

11. Optional Clarification – Cold Crash

    Place the bottles in a refrigerator (≈4 °C) for 24 hours to accelerate particle settling.

    Time: PT24H

    Temperature: 4°C

12. Optional Fining (Egg White, Gelatin, or Quesosol/Chitisen)

    Add a small amount of chosen fining agent to each bottle, swirl, then return to the refrigerator for another 12‑24 hours before final bottling.

    Time: PT15M

13. Final Bottling and Storage

    Cap the bottles tightly. Store at 4‑10 °C. The clear sake can be enjoyed immediately; nigori benefits from a few days of aging.

    Time: PT15M

Nutrition Facts

Calories

200

Protein

0 g

Carbohydrates

5 g

Fat

0 g

Fiber

0 g

Ingredient Substitutions

• Instead of Polished Short‑Grain Rice: Medium‑grain rice (lower yield)
• Instead of Distilled Water: Purified water
• Instead of Tartaric Acid: Citric acid, Lactic acid, Lemon juice (≈10 ml)
• Instead of Angel Yeast (Yellow Label): Other sake yeast blends with added amylase
• Instead of Granulated Sugar: Honey (slightly different flavor)
• Instead of Egg White: Gelatin, Quesosol/Chitisen kit
• Instead of Gelatin (Knox): Egg white, Quesosol/Chitisen kit
• Instead of Quesosol & Chitisen Kit: Egg white, Gelatin
• Instead of Activated Carbon: None (other finings)

Equipment Needed

• 30 L Glass Aquarium
• Heating Pad
• Temperature Controller (Inkbird)
• Temperature Probe
• Large Spoon or Paddle
• Fine Mesh Strainer
• Siphon Tubing (food‑grade)
• Plastic Food‑Wrap
• Rubber Band or Bungee Cord
• 2 L Glass Bottles with Caps
• Centrifuge (optional) (optional)

Critical Steps — Do Not Skip

• Sanitize the fermentation vessel thoroughly.
• Prepare and verify an active yeast starter.
• Maintain a stable fermentation temperature (75°F / 24°C).
• Siphon each layer carefully to avoid cross‑contamination.
• Optional fining must be done after primary fermentation is complete.

Chef Tips from the Video

• A small amount of tartaric acid not only adjusts pH but also enhances the subtle umami of sake.
• Using a glass aquarium lets you visually monitor the rice‑koji development; a clear view helps spot contamination early.
• If you lack a temperature controller, a simple thermostat with a heating pad works well; just avoid direct heat on the rice.
• For a traditional nigori texture, do not filter the bottom layer; let the fine rice particles remain suspended.

Troubleshooting

Storage

Refrigerator: Keep sealed bottles at 4‑10 °C for up to 3 months.

Freezer: Not recommended; may cause bottle breakage.

Room temperature: Short‑term (up to 1 week) at 20‑22 °C for serving, but flavor may degrade.

Make-Ahead Tips

• The sake can be aged in the refrigerator for up to 3 months for smoother flavor.
• Cold‑crashing improves clarity; do it 24 h before serving.
• If you plan to make larger batches, scale ingredients linearly and increase fermentation vessel size accordingly.

Frequently Asked Questions