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Taste Notes

Submitted at the Grizzlies Beer Festival 2016 and received good comments for sake drinkers from Japan, Korea, Vietnam and China Ginjo style and jummai style, ABV 15% Contact for iinformation Gustavo at arijany@hotmail.com

Notes

Nishiki rice 10 lbs Dry Koji rice 2 lbs Sake yeast (wlp705) 1 pack Epson salt 1 top Salt substitute (Morton) 1 tsp Yeast nutrients 1 tsp Step 1 Day one A) soak 1.5 cups of nishiki rice (well rinsed until water comes clear) for 12 hours, in a bowl cover the washed rice with one inch of water to allow the rice to soak and expand during the 12 hrs put it on the freezer covered to avoid splash B)preparing the Koji In a bowl mix 2.5 cups of cool water 1 tsp yeast nutrient 1/2 tsp Epson salt, dissolves well and add 1/2 cup dry Koji rice, stir for 1 minute and preserve in the freezer until the nishiki rice soaked get steamed Day two 1-Steam the previous night soaked nishiki rice for 30 to 45 minutes, until the rice has a consistency like soft rubber and no hard grains can be found 2- then transfer (hot temp) to the fermentation bucket and 3- add the previous soaked dry Koji rice from the freezer (the cool Koji will reduce the temperature of the steamed nishiki rice) 4- stir well for two minutes 5- cover the bucket with the lid (with an airlock ) keep at 70 to 72 °F for the next two days Day three Keep temperature at 70°F Day four 1-Keep temperature at 70°Friday for 12 hours 2-Lower temperature to 55°F to 60°F Add the yeast at 55°F to 60°F (previously, make a yeast starter with a cup of water and Light DME 10 Plato, a pinch of yeast nutrients, stir plate for 3 hours ) to the fermentation bucket, after 12 hours increase temp to 70°F again. Stir 30 seconds with a sanitized spoon Day 5 Stir 30 seconds every 12 hour and keep cover Day 6 Stir 30 seconds every 12 hours and cover Day 7 rise temperature to 68°F to 70 °F and stir 30 seconds once a day (every 24 hours ) and cover Day 7 Stir 30 seconds once a day Day 8 Stir 30 seconds once a day Day 9 Stir 30 seconds once a day Day 10 to 15 stir for 30 seconds once every 24 hours (at day 15, fermentation its already done) Lower the temperature to 50°F and let it sit At day 15 , wash and rinse 2.5 cups of nishiki rice and then soak it in water over night Day 16 1- Steam the nishiki rice for 45 min 2- Add 1 cup of Koji dry rice (no need to soak in water) and stir into the fermenter 3- in a separate bowl mix 1.25 tsp of Morton salt substitute in cold water to make 2.75 cups of liquid - add the mixture to de steamed nishiki rice (break the chunks, clumps or rice balls with your cleaned and sanitized hands 4- when the rice and water reach 85°F or lower, add it to the fermenter 5- Stir vigorously for the next 30 min with a sanitized spoon (oxygenation) repeat every 2 hours for the next 12 hours keep at 72°F Day 17 - Stir for a minute every 12 hours keep it covered Day 18 - Stir for a minute every 12 hours keep it covered - Wash and Soak 6 cups of nishiki rice and soak them in the freezer for 12 hours Day 19 - Add 1.5 cups of dry Koji rice to the fermenter - Steam rice (6 cups previously soaked) one hour - In a separate big bowl mix the steamed nishiki rice with 8.75 cups of cold water (with clean and sanitized hands, break the clumps) - when the 6 cups nishiki rice mixture it's at 80's °F (83°F or lower ), add it to the fermenter and stir thoroughly for a minute , keep cover - let it rest for 12 hours - wash and soak for 12 hours the rest of the nishiki rice (5 pounds approximately ) Day 20 - Adds the rest of the dry Koji rice to the fermenter - steam the five pounds of nishiki rice for 45 minutes - In a big bowl. Mix the steamed nishiki rice (the 5 pounds) with 1 gallon and one cup of cold water (break the clumps and mix well with your clean and sanitized hands) - once the mixture of 5 pounds of steamed rice reach a temperature of 83°F or less, add it to the fermenter and stir well for one or two minutes . Let it sit at 70°F for the night Day 21 to 36 - lower the temperature to 55°F and ferment for 15 days, checking the airlock doesn't get clogged Day 37 secondary fermentation - transfer the trout (everything in the fermenter ) to a bottling bucket, previously set with paint strainer, - strain the most you can to collect 3 gallons of sake - fill the secondary fermenter (with the cloudy sake liquid ) Day 38 to 50 - ferment at 50°F Day 51 to 54 clarifying -Dissolve 1.5 tsp of bentonite in a cup of warm water (spring bottled water or boiled water ), pour it into the fermenter, mix slightly and let it rest for the next 3 days