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    Sake

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    Τάσος Θύμνιος
    Sake is a fermented Japanese rice wine traditionally brewed in the winter at cold temperatures between 1 to 9 degrees Celsius. Fermenting sake slowly at cold temperatures takes 18 to 32 days and elicits favorable aromas from the sake yeast. The document provides instructions for making a sake starter culture called moto over 10 days by combining rice, water, and yeast. It then details the full sake brewing process which takes 14 to 32 days depending on desired alcohol level, and involves combining the moto, rice, koji rice, water, and stirring daily as it ferments in a cold place. Notes recommend fermenting at 45 to 50 degrees Fahrenheit and not discarding the nutrient-rich sake lees leftover

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    Sake

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    Τάσος Θύμνιος
    66 views1 page
    Sake is a fermented Japanese rice wine traditionally brewed in the winter at cold temperatures between 1 to 9 degrees Celsius. Fermenting sake slowly at cold temperatures takes 18 to 32 days and elicits favorable aromas from the sake yeast. The document provides instructions for making a sake starter culture called moto over 10 days by combining rice, water, and yeast. It then details the full sake brewing process which takes 14 to 32 days depending on desired alcohol level, and involves combining the moto, rice, koji rice, water, and stirring daily as it ferments in a cold place. Notes recommend fermenting at 45 to 50 degrees Fahrenheit and not discarding the nutrient-rich sake lees leftover

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    Sake is a fermented Japanese rice wine traditionally brewed in the winter at cold temperatures between 1 to 9 degrees Celsius. Fermenting sake slowly at cold temperatures takes 18 to 32 days and elicits favorable aromas from the sake yeast. The document provides instructions for making a sake starter culture called moto over 10 days by combining rice, water, and yeast. It then details the full sake brewing process which takes 14 to 32 days depending on desired alcohol level, and involves combining the moto, rice, koji rice, water, and stirring daily as it ferments in a cold place. Notes recommend fermenting at 45 to 50 degrees Fahrenheit and not discarding the nutrient-rich sake lees leftover

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    66 views1 page

    Sake

    Uploaded by

    Τάσος Θύμνιος
    Sake is a fermented Japanese rice wine traditionally brewed in the winter at cold temperatures between 1 to 9 degrees Celsius. Fermenting sake slowly at cold temperatures takes 18 to 32 days and elicits favorable aromas from the sake yeast. The document provides instructions for making a sake starter culture called moto over 10 days by combining rice, water, and yeast. It then details the full sake brewing process which takes 14 to 32 days depending on desired alcohol level, and involves combining the moto, rice, koji rice, water, and stirring daily as it ferments in a cold place. Notes recommend fermenting at 45 to 50 degrees Fahrenheit and not discarding the nutrient-rich sake lees leftover

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    SAKE - Fermented Japanese rice wine

    Traditionally sake was brewed only in the winter. Premium sake is fermented at cold
    temperatures (1 to 9) Sake brewers believe that a slow, cold fermentation will elicit the most
    favorable aromas from the sake yeast. Because the cold temperature prevents the yeast
    from acting too quickly, fermentation of sake usually between 18 to 32 days once
    transferred to the big container. If you fermented in the warm place over 9 will cause the
    sake from becoming too sour, which means you should watch and taste after 2 weeks to
    meet your personal taste.

    Ingredients for Sake Yeast Starter: Moto: Shubo


     80 g Koji rice (1/2 cup)
     180 g Steamed rice (1/2 cup, 100g uncooked sushi rice)
     270 g Water (1+1/4 cup)
     5 g Yeast (1+½ tsp, I use baker’s yeast)

    Ingredient for Sake:


    1. 500 ml Moto yeast starter
    2. 4 liters Water – 4 liters
    3. 700 g. Koji rice – 700 grams
    4. 2,280 g. Steamed rice (15 cups) = (6 cups, 1.2 kg uncooked sushi rice) Note: 1 cup, 200g
    uncooked sushi rice = 380g. steamed rice)

    Instruction: Sake Yeast Starter: Moto (10 days process)


    1. Put all of the ingredients in a glass container, stir the mixture and leave it in a cold place or
    a fridge.
    2. Shake the moto yeast starter once a day for 10 days. The finished moto looks like a
    cream-soup.

    Instruction: Sake (14-32 days process)


     Day 1
    1. Cook rice for 1 cup (380 g. steamed rice = 1 cup 200 g. uncooked sushi rice), cool it to
    room temperature. Then put in a big glass container. This way you’ll be able to oversee the
    whole process. Coat inside with cooking wine before use.
    2. Add 500 ml of water
    3. Add the moto yeast starter
    4. Add a cup of Koji rice (160 g)
    5. Mix well, leave at the cold place, stir the mixture every 10-12 hours
     Day 3
    1. Add another 760 g. of the steamed rice (2 cups, 400 g. uncooked sushi rice.)
    2. Add another 1 cup of Koji rice (160 g.)
    3. 1.5 liters of water (6 cups)
    4. Mix well, leave at the cold place, stir the mixture every 10-12 hours
     Day 5
    1. Add the remaining 1,140g steamed rice (3 cups uncooked sushi rice).
    2. Add Koji rice 380 g.
    3. Add 2 liters of water, stir and leave in a cold place for 2-3 weeks depend how strong of
    alcohol you prefer.
    4. You will have to stir every 10-12 hours, to keeping the fermentation in balance.
    5. Strain it through a cheesecloth and bottle. Sake can be stored in a fridge for a month.
    Notes
     The colder-fermented sake was considerably more fragrant than the other.
     Fermentation of sake takes quite a while: usually between 18 to 32 days once transferred
    to a large container at cold temperatures (0°c to 9°c).
     My case after transferred to a large container at 45°f to 50°f
     Taste & Level of Sake will vary by temperature and time you let it ferment.
     Don’t throw away the leftover solids (Sake lees or Sake Kasu) has very high nutritional
    value. Bag & keep in the freezer or fridge. It’s great as a marinade for fish and chicken, it can
    be baked into bread dough for a super-crispy, or it can be used to make traditional Japanese
    pickles… my favorite way to use is putting in my smoothies.

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