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Homemade Sake (Japanese Rice Wine)
A step-by-step guide to making authentic sake (rice wine) at home, using koji, polished rice, and wine yeast. This recipe yields about 1 gallon of sake and is designed for beginners, with clear instructions for each stage of fermentation, filtering, and bottling.
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Cost Breakdown
Critical Success Points
- • Thoroughly washing and correctly steaming rice for both koji and main batch.
- • Cooling rice to the correct temperature before adding koji kin or yeast.
- • Maintaining proper temperature and moisture during koji incubation.
- • Sanitizing all equipment and utensils.
- • Stirring during early fermentation to prevent mold and ensure even fermentation.
- • Filtering and pressing sake gently to avoid excess cloudiness.
Safety Warnings
- • Always sanitize all equipment and utensils to prevent contamination.
- • Discard any rice that develops green or black mold during koji incubation.
- • Alcohol content is high; consume responsibly.
- • Do not bottle if fermentation is still active (risk of explosion).
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