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How to make SAKE
Key words in making SAKE: Slow fermentation at 10 C - 15 C, and Use of the special yeast for sake Materials Yellow Koji made from 4 cup rice (1 kg) 8 cup rice (steam cooked) 16 cup bottled water (4 L, or 1 gal) Sake yeast #7 or #9 1 teaspoon citric acid Fermentation vessel (2 to 5 gal)
There are yellow white koji and yellow koji. Sake may be made using white koji, but the yellow koji makes sake taste much better. To explore more on the selection of koji, visit the website of Konno Shoten[1], in Akita Prefecture, Japan. Use only short grain rice imported from Japan or Kokuho or Nishikimai produced in California.
To make Ginjyoshu or Daiginjyoushu, rice grains are polished to remove up to 50% or more of outer parts. If this is the way desired, amateurs may use a rice polishing machine as illustrated in the figure to polish rice grains. The reason why rice is refined is that, by polishing more, the rice will contain less protein and fiber, so sake’s taste will be less affected by protein and fiber, which means the sake will taste better.
Don’t use tab water because often tab water contains iron that makes sake yellow. Use only bottled water.
Sake’s taste is affected significantly by the yeast used. Sake may be made using bread yeast or Champaign yeast, but the best choices are sake yeast #7 or #11. The fermentation temperature for sake is set to low, but not only these sake yeasts work well at such a low temperature but they produce a high alcoholic percentage. Fermentation · Put all ingredients into a fermentation vessel: 2 to 5 gal container · Keep the vessel at a cool temperature, not higher than 15 C. · Stir the contents at least once a day Sake being fermented; almost finished. · When fermentation stops (about 3 to 4 weeks later), filter the contents in a cotton bag (a fresh pillow), or brewer mesh bag. This filtering is slow and needs patience. Hanging the bag from the ceiling may be helpful. · Place the squeezed fluid in a bottle or keg. This will clear in several days. · Siphon the fluid on the top to a bottle. Good sake can be made by fermenting only at a low temperature in winter. Do not ferment sake at any temperature higher than 15 C. Doburoku Doburoku refers to the sake being fermented, but served before fermentation is completed. Of course it is not clear like usual sake. Taste is sweet in the beginning of fermentation, but the sweetness gradually disappears and the strength of alcohol increases as the fermentation proceeds. Doburoku is popular among those who ferment sake DIY, because it is easier and fast because of no need of waiting for the fermentation to complete. To those who like doburoku, there is a short cut. That is, make amazake first, which takes only half a day. Then drop yeast in the amazake. The yeast can be the bread yeast, or Champaign yeast, or sake yeast if available. Drink doburoku whenever desired. It is so simple. |
