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
Chef’s Points
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
*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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