California Farm 2023 Rice Harvest Sake-Sokujo Method
A countertop heatmat, used to sprout seedlings indoors, has the perfect 83F degree temperature and size to ferment rice into sake in winter and consumes barely any electricity. A cold kitchen in winter is ideal to complete the aging and clarifying process of the sake. There are different sake making methods, I use the mid-temperature Sokujo method, with yeast, koji and Shanghai yeastballs (available on line), which takes two weeks.
California sushi rice is harvested in October. Winter is the best time to ferment the new crop. Here is how we make sake from the freshest rice crop of the year. The process is more like making beer than wine, but sake is called rice wine, not rice beer, and is pasteurized.
California Farm 2023 Rice Harvest Sake-Sokujo Method
A countertop heatmat, used to sprout seedlings indoors, has the perfect 83F degree temperature and size to ferment rice into sake in winter and consumes barely any electricity. A cold kitchen in winter is ideal to complete the aging and clarifying process of the sake. There are different sake making methods, I use the mid-temperature Sokujo method, with yeast, koji and Shanghai yeastballs (available on line), which takes two weeks.
California sushi rice is harvested in October. Winter is the best time to ferment the new crop. Here is how we make sake from the freshest rice crop of the year. The process is more like making beer than wine, but sake is called rice wine, not rice beer, and is pasteurized.
Open in Cookpad AppSteps
- 1
Lay out the heating mat. Test to make sure it stabilizes at 83F degrees. Turn off. Put plastic 2 gallon sterilized pail on top. Wash, rinse, steam the sushi rice to turn the starch into gelatin. Takes a few hours. Cool steamed rice to 120F degrees.
- 2
Mix cold water, koji, yeast and yeast balls in plastic pail. Let sit for a day. On day 2, Add the warm steamed rice. Make sure steamed rice is in contact with water/yeast/koji solution. Stirring with warm steamed rice will raise the temperature of the cold water evenly.
- 3
Day 3: turn heatmat on. Heatmat will have 83F degree temperature, rice mash in the plastic container will have the perfect 73F degree temperature in a cold kitchen. This will start the fermentation on the heatmat. Foam will develop. Air stopper will start to bubble.
- 4
Day 8: rice mash will start to generate its own temperature, feel the side of the plastic pail with your hand, turn heatmat off. Let ferment four more days, or, measure the solution daily with hydrometer, when it drops below 1,000, probably on day 12, cloudy sake can be harvested.
- 5
Pour off the cloudy sake, then press the last sake from the rice by hand in a nylon bag or with a table press. Pressed rice goes to the chickens.
- 6
We pasteurize the cloudy sake four bottles at a time by placing open bottles in a 5 gallon pail hot water bath with water not higher than 140F degrees till sake reaches 140F degrees, then close the bottles. We rest the cloudy bottles before drinking to clarify them, six weeks. Serve in heated porcelain cups.
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