Traditional Japanese Sake Rice Wine

Begin by thoroughly washing the sake rice until the water runs clear. Soak the rice for 1-2 hours, then steam it for 45-60 minutes until firm but cooked through. Cool the steamed rice quickly to 30°C.

Prepare the Shubo (Yeast Starter): In a sanitized container, combine 300g of the cooled steamed rice, 100g of Koji rice, 300ml filtered water, the sake yeast, and lactic acid. Maintain the shubo at 20-22°C for 2-3 days, stirring occasionally, until active fermentation begins.

Initiate the Moromi (Main Mash) - Hatsuzoe (first addition): Transfer the active shubo to a larger sanitized fermentation vessel. Add 700g of cooled steamed rice, 300g of Koji rice, and 1 liter of filtered water. Mix well and maintain the temperature at 10-12°C for 24-48 hours.

Perform Sandan Jikomi (three-stage addition): On the second day (Nakazoe), add 1.5kg of cooled steamed rice, 300g of Koji rice, and 2 liters of filtered water to the moromi. On the fourth day (Tomezoe), add the remaining 1.5kg of cooled steamed rice, 300g of Koji rice, and 2.7 liters of filtered water. Mix gently after each addition.

Ferment the Moromi: Maintain the moromi temperature at 10-18°C for 3-4 weeks. Gradually lower the temperature over time if desired for a slower fermentation. Monitor the specific gravity daily to track fermentation progress until it reaches the desired level.

Pressing and Filtration: Once fermentation is complete, separate the sake from the lees (sake kasu) using a sanitized sake press or a fine mesh bag. Gently press the mash to extract the liquid sake. Filter the sake through activated charcoal or a fine filter to clarify it, if desired.

Pasteurization and Aging: Pasteurize the sake by heating it to 60-65°C for 10-15 minutes (hi-ire), then cool rapidly. Bottle the sake in sanitized, airtight bottles. Age the sake in a cool, dark place for 3-6 months for optimal flavor development before serving.