- Seeds of koji-kin - 1 Teaspoon (to get a koji starter (koji))
- Round rice - 800 Grams (to get a koji starter (koji))
- rice koji (koji) - 75 Grams (for moto - you can cook or buy in a supermarket)
- rice steamed - 187,5 Gram (for moto - buy ready-made or cooked on a double boiler independently)
- water - 270 Grams (for moto - cooled and thoroughly cleaned)
- Baking yeast - 5 Grams (for moto - they are better treated by freezing)
- starter Moto - 500-550 Grams (for sake - cooked by you for 10 days)
- water - 3870 Grams (for sake - cleaned and chilled)
- rice coma koji (koji) - 710 Grams (for sake - buy ready-made or use yourself cooked)
- steamed rice - 2250 grams (for sake - buy ready or cook in a double boiler)
Today it's easy to buy a ready-made rice starter in the big supermarket, which guarantees correct fermentation of sake and its high degree (from 14 to 21 turns, which is a record for beer). You will need 75 grams of koji. Do not worry if you can not buy ready-made ki rice. Cook it yourself! Rinse 400 grams of rice to clear water, allow to drain for 30-40 minutes on a sieve. Prepare the rice for a couple and cool to 30 degrees. With a fine metal strainer, rinse the koji-kin spores evenly over the rice, cover with a damp cotton cloth to prevent drying. Leave for 15 hours. Correctly cooked rice kozhi sharply smells of cheese and has a snow-white color. It can be frozen and used as needed. When the koji rice is ready, cook on the steamer 187.5 grams of rice, let it cool and mix with koji rice, water and yeast. Place in sterile dishes, shake and refrigerate for 10 days. Shake every couple of days. The resulting product is called Moto - sourdough for sake. The correct moto for 10 days in the refrigerator will change its consistency from swollen rice to boiled porridge, and then to the creamy consistency of the soup. From the third day on the surface should be bubbles. The taste should vary from sweet to sour and bitter. Only after this Moto is ready. 1 day - cook 375 grams of rice, mix with 450 ml of water, the whole Moto yeast and 150 grams of koji in sterile dishes. To withstand at a temperature of 10-15 degrees 15 hours. Mix. The rice will completely absorb the water. 2 day - twice shake the future sake. Day 3 - add another 750 grams of steamed rice, 225 grams of koji and 1170 ml of water. Stir. After 10 hours, stir again, and then mix every few hours to make the yeast produce alcohol. 4 day - add another 1125 grams of steamed rice, 335 grams of koji and 2250 ml of water. Stir. Repeat the procedure for mixing the third day. 5-7 day - even at a temperature of 10-15 degrees sake is actively playing. Day 8 - fermentation goes to nothing, the taste acquires a pronounced acid and bitterness, the consistency becomes similar to soup-puree. Day 10 - yeast is activated again. The fortress reaches 15%. Specialists on this day "listen" sake. Day 14 - the fortress is already 17.5%. The yeast activity decreases. Day 16 - the fortress is already 18.5%. Yeast almost ceases activity. Day 20 - a fortress of not less than 19-20%. Yeast is inactive. It's time to strain the drink through a cloth or nylon. If you are going to immediately drink sake, then spill it over sterile containers and store in a refrigerator. If you want to get old sake, which traditionally stand a year, before pouring on branded bottles, it needs to be pasteurized - within 5 minutes, simmer the drink at a temperature of 55-60 degrees. The color and character of the drink will change a little - this is a good sign. So, you are doing everything right. Difficult noble drink is ready. You can surprise them with acquaintances and enjoy the taste of Japan.
Servings: 15-20