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Sake (Japanese Rice Wine)


10 April 2020

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Sake (Japanese Rice Wine)

Sake or Rice Wine is a common Japanese beverage. It is made through a fermentation process similar to that of beer. There are many variations of Sake that differ in specific ingredients and detailed brewing methods. Sake can be served chilled, warm, or at room temperature depending on the season, quality, and drinker.

Today’s Equation

Sake equation

sake recipe

Chef’s Points

  • Making Sake is extremely easy.
  • Small amounts can be made so don’t worry about getting high quantities of ingredients.
  • Make sure the water you use is lukewarm.
  • Sake is automatically produced by the reaction between Koji and yeast cells.

Process of Making

[1] Combine all ingredients in the plastic container.
[2] Mix the ingredients well.
[3] Put the container in a warm place.
[4] Leave it and wait for around 3 ~ 7 days.
[ 5] Use a coffee filter to remove white rice grains.

Detailed Cooking Process 

Detailed Cooking Process

*If you are concerned about making much more sake and in better quality , please contact us.

How to taste? How  to enjoy the taste?

Because the tastes and stages of sake vary, you can enjoy different tastes of sake  by  trying out the processes below.

Sparkling Sake:   Just after 3-7 days, because the yeast cells            generate gas, the sake will contain a good amount of gas.       After this period, you can enjoy sparkling sake.

White Sake:   A few days later, the gas  will be  disappear.    After this period, you can enjoy white sake.
White sake is sweeter because it tastes more like rice.

Clear Sake (Normal Sake): Use a filter and remove white rice pieces.

The taste of  sake varies . If you prefer sweeter sake, please drink as early as possible.  If  you  prefer a drier taste,  please wait for a few weeks.    If you want to keep the sake at the taste you prefer after giving it a taste test, heat it around 60℃, 140°F.   The reason for this is the  yeast cells consume sweetness, and then they generate alcohol.  The yeast cells work until they die.   In order to kill them, heating at 60℃, 140°F is necessary.

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