How is sake made?

Sake is made in the following way:

1.Cleaning and soaking: The brown rice is cleaned and soaked for more than four hours.

2.The brown rice should be steamed until the surface continues to brown, generally for 20 minutes and then simmered for 20 minutes.sake tasting hong kongis very good.

3. Cooling Queso: Cool the rice to 30 to 35 degrees Celsius, mix in 5/1000 of the queso, and serve.

4. Pile rice into cone shape, spread, and turn over:After mixing the quill, pile rice into cone shape, cover with clean cloth, knead and stir, cover for 12 hours. If the fermentation temperature is too high, it needs to be turned over and cooled.

5. Down-tank fermentation: Place white mycelium-filled rice or saccharified rice in the fermentation bucket, add brewing water, and mix well.

6.In the first three days of down-tank fermentation, stir once a day in the morning and evening, and seal the fermentation after three days.

7.After about 20 days of fermentation, clarified liquid and sediment lees can be managed separately by siphon or filter bag for transferring to vat for late development and fermentation.

8.Fermentation is complete if it is still.

9. Pasteurization and aging: After clarification, the sake is heated to 65°C for pasteurization, and then aged at 20°C in an aging pot. The taste and flavor of sake will differ depending on the ingredients and processes used.

sake made sake

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