How long does it take to brew sake? How to make sake at home

Sake is a common drink in our daily life. It is widely loved by the public because of its pure taste and easy to taste alone. Some people even brew their own sake in order to drink purer sake. So how long does it take to brew sake? How to make sake at home? Let's take a look.

How long does it take to brew sake?

Sake brewing takes about 1 month. The entire brewing process for ginjo-shu sake is slightly longer. Of course, this time does not include the 6 months (generally speaking) aging time before release.

How to make sake at home

First, grind the rice for making sake, soak it, put it in a steamer, steam it, and then spread it out to cool.

Then sprinkle the koji evenly on the steamed rice, take it out and dry it after fermentation.

The sake koji will be grown on one quarter of the rice.

The koji rice, regular steamed rice, water and yeast are then mixed in a small bucket to create yeast seeds.

Over the next four days, more koji rice, steamed rice, and water are added to the previous yeast seeds in three batches to prevent the yeast population from becoming diluted.

After the mixture is fermented for 20-40 days, the undissolved lees are filtered out. The nearly finished sake is pasteurized and filtered and stored for about 6 months. Before the final bottling, the sake is diluted and pasteurized again.

What is the ratio of koji used in making sake?

Homemade sake can be made with 400 grams of sake rice and 2-3 grams of koji. Although it is not as good as the sake on the market, it also has a unique flavor. Koji can also be made during the brewing process. The koji is made with steamed rice (usually 1/4 of the total rice). The spores of Aspergillus oryzae are inoculated on it and cultured at 35℃ for about 40 hours.