...to make sake!
I've been wanting to brew seishu, or refined Japanese sake, for quite some time. It seemed like a natural progression for me after dabbling in wine and winning a medal for beer. Of course, the fact that I enjoy sake doesn't hurt, either. Here we go!
DAY 1: Prepare for shubo (yeast mash)
- Remove yeast from refrigerator 24 hours in advance of mash-in.
- Move koji (inoculated rice) to refrigerator from freezer.
- Prepare water by combining:
2.5 cups reverse osmosis water
1 teaspoon 88% lactic acid
3/4 teaspoon yeast nutrient
1 1/4 teaspoon Morton's Salt Substitute
Pinch (less than 1/8 teaspoon) Epsom salts
- Cover and chill 1/2 cup of prepared water in refrigerator overnight.
- Cover remaining 2 cups of water and leave at room temperature.