Those early brewers found that they could use this initial sake as a starter mash, and then double the mash to start a real ferment, which was doubled again after a day of rest, and doubled twice more (a total of four doublings). The next morning, steam the rice for this addition. I wash and then soak the rice for an hour, then steam for an hour.

Some thoughts on what might happen. we are at the stage where we have already pressed the sake and we are going to rack it off into new bottles tomorrow. Steam the rice the next morning as usual, then de-pan and add 8.75 cups of well-chilled water. Just making sure that the amount of water chilled for the next day should have been 48oz. These will serve as secondary fermenters and clarifying vessels. Ration your water carefully, there’s no second chance. Well, 2 weeks later and we have seen much better clearing (and an increased yield)! Properly soaked rice is slightly less than crunchy and nibbles easily (if it’s squishy it has soaked too long, if very crunchy it’s not soaked long enough). All in all the sake will tell you how well you have done but it looks good and your well on your way.
1. The rice is not boiled, but steamed – separated above the boiling water – for an hour.

The measurement given in the recipe for koji is for the koji itself and not the amount of rice needed to make the koji. 5.

Be sure the mass has cooled well before adding the shubo ferment, so as not to damage the active yeast mash. “Refined.” Now that ought to tell the reader something. Siphon wine into secondary fermentation container and attach airlock. The simplest thing to do with sake that dry is to add sugar, as winemakers would do.

Move the fermenter to a location that will maintain it at as close to 50 ºF (10 °C) as possible and allow it to ferment undisturbed for the next three weeks. The resulting temperature should be somewhere around 75F/24C.

2. Stir until dissolved, then add 0.5 cup of koji. After ten-days, the sake should be racked again (to two or three more sterilized wine jugs) and strained through about 4 layers of gauze to remove any remaining solids. This recipe incorporates a more modern procedure which has the advantage of being simpler to carry off, while also reducing the acidity of the finished sake. Now what I’m with isn’t ‘it’ anymore and what’s ‘it’ seems weird and scary. 3. In general sake tends to seem sweeter than the gravity would imply; at least for someone with a beer brewing background.

The best sake rice is the so-called short-grain rice which may be polished extensively to produce higher quality sake.

I’ll give it a taste to see if it’s sweet. Can’t really know without trying though. Or do you think it is safe to sit in the fridge for another couple of weeks before a pasteurization? They share the same Chinese character. Good to know! 3. Gently mix this, with mild agitation, into the fermenting mash for a few minutes. 1.   a. I just get an alcoholic, malty liquid. Bring the packet to a warm temperature 80F/27C, about twenty-four hours ahead of time to ensure the yeast to be fully active when added. brewer’s yeast nutrient 1 pinch Epsom salt (magnesium sulfate — MgSO4) 1.25 tsp. Hope that helps. c. Steam the rice 1-hour, and then cool it with the four ounces of chilled water (#1c above). Thanks for all you do for the sake nerds of the world. Original batch never turned out that way I expected from previous batches. Steaming also volatizes and removes a lot of the fats that are still present on the outside of the rice kernel, resulting in a more delicately flavored sake. No reason for doing it differently.
If so, am I not cooking it long/hard enough? You can calculate the total volume, and then determine how much (if any) sugar to add. The water should be low in hardness (less than 200 ppm), and with no iron content at all. I’m in Australia so would really have to nail my technique before contemplating importing a bag of rice. The Buildup ferment will be in three stages over a four day period. Keep them covered and shielded from light at all times. Bentonite can be useful for this. I am sure i will make more batches in the future. Check the progress of steaming by squeezing a grain between your fingers. Meanwhile, rinse 1.5 cups of rice and cover with 2 to 3 inches of water. Morton Salt Substitute (containing potassium chloride — KCl) 1 pack Wyeast Sake #9 Yeast. Drain off the cold water, and place the rice in the steamer — which must have plenty of water in the bottom to allow for the long 45-minute steam. After fermentation has finished I can still see individual grains of rice floating in the mash.

Kimoto and Yamahai are methods where no lactic acid is added. I know in Japan they mainly use Yamada Nishiki for brewing. Anyway, Yes, I would move to a tertiary container. I’m looking for another nugget of wisdom. Period. I once approached a kura in Japan to buy a sack of rice.

Specific procedures follow. Next, move the steamed and dried rice to your small, clean, sterilized, 2.5-gallon plastic open fermenter.