Do you enjoy drinking light, crisp sake? This alcoholic Japanese beverage is excellent paired with sushi and other types of Asian cuisine. It is also simple to brew at home. Read on to learn how to make sake in your own kitchen.
Sake has been enjoyed by the Japanese for many centuries, and references to it in literature date back to the year 712 AD. Early on, it was used in spiritual ceremonies, and for much of the 10th century it was brewed mainly by shrines and temples. http://en.wikipedia.org/wiki/Sake#History
- Today, sake has become popular around the world. Many varieties of refined and unrefined (pearl) sakes can be found at liquor and grocery stores throughout the United States. Typically, finer sakes are consumed cold, while cheaper ones are heated to make them more palatable.
How to Make a Saketini
Sake is a trendy drink right now, and martinis are all the rage; so it makes sense that these two traditional staples have been combined into one hip, modern cocktail. This video will show you how to make a saketini, which is an excellent choice for Asian-inspired dinner parties.
Step 1: What You Need to Make Sake
- 3 1/2 pounds of uncooked white rice
- 1 pound of koji (can be found at Japanese markets)
- 2 teaspoons lemon juice
- 1 teaspoon yeast
- Water
- A rice cooker or pot
- A large bowl for soaking the rice
- A large enamel pot or large glass container with lid for fermenting (no plastic)
- A large spoon
- Cheesecloth
Step 2: How to Make the Sake
- Rinse the rice, and soak in cold water for 30 minutes to 8 hours
- Cook rice, as you would for eating
- Allow to cool completely
- Pour 1/2 gallon of water into the enamel pot or glass container
- Add lemon juice, koji and yeast
- Stir until all ingredients are dissolved completely
- Add rice and stir
- Place lid tightly onto the pot or container
Step 3: Fermenting and Filtering the Sake
Once a day, remove the lid of your sake and stir well. The sake will need to ferment for about 14-16 days. You will noticed that the mixture has stopped bubbling when it has finished fermenting.
- As soon as the fermentation process has ended, strain your sake through a cheesecloth to filter it (you may use the remaining sludge as a flavoring for cooking). Once filtered, it is ready to serve. Store in the refrigerator for the best flavor. Sake will stay good for up to a month. http://www.ehow.com/how_2170630_make-sake.html<ref>
