White rice (for making koji)Medium or long/short grain rice, soaked overnight then steamed4 lb
Koji sporesUse aspergillus oryzae strain for sweeter, floral notes~¼ tspest.
White rice (for the main sake mash)Regular white rice works fine, no need for polished sake rice; soak overnight then steam10 lb
Filtered water~3-4 cupsest.
Sake yeast (or dried wine yeast)Refrigerated sake yeast needs a few hours to activate; dried wine yeast is an easier substitute~½ tspest.
Hops (to prevent bacterial spoilage)Citric acid can be used as an alternative~1 tbspest.
Steps
1
Make the koji: Soak 4 lb of rice overnight, drain, wrap in cheesecloth, and steam for about 45-50 minutes, flipping halfway so the grains cook evenly and stay separate.
2
Let the steamed rice cool to about 90°F (32°C), then sprinkle koji spores evenly and mix thoroughly.
3
Spread the inoculated rice on trays, cover with a damp towel, wrap in plastic with a few vent holes, and place in a dehydrator or on a heat mat at about 85°F (29°C).
4
Let it incubate for 40-50 hours until the white mold fully covers the rice grains and gives off a sweet, fragrant aroma — this is your finished koji.
5
For the main sake mash, soak 10 lb of rice overnight, rinse off excess starch, and steam for about 50 minutes.
6
Transfer the hot steamed rice directly into a clean fermentation vessel and add cold filtered water to bring down the temperature — no need to cool it separately.
7
Add the koji (homemade or store-bought) and activated sake yeast (or dried wine yeast) in the right ratio, along with soaked hops to prevent bacterial contamination.
8
Seal the vessel with an airlock lid so CO2 can escape while keeping oxygen out, and start fermentation at room temperature.
9
Let it ferment actively at room temperature for the first week, then move it to a cooler spot around 60°F (16°C) to finish fermenting, for a total of about three weeks.
10
Once fermentation is done, strain through cheesecloth to remove the rice and koji solids, leaving the fragrant, floral sake liquid.
11
For clear sake, refrigerate the strained liquid overnight to let sediment settle, then siphon the clear top layer into bottles; for a cloudy style, simply mix and bottle directly.
12
Cork and label the bottled sake, then age it in a cool cellar for at least two weeks — longer aging will mellow the flavor even more.
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