Sake brewing schedule

• Moto (yeast mash)
  • Prepare 0.75c rice. Wash and rinse in cold water to remove starch powder. Soak in 2-3 inches of cold water in refrigerator for 18 hours.
  • Prepare initial Koji. Add 4T (0.25c) Koji to 1.25c cold water and add 1/2t Yeast Energiser (Fred says 3/8t Yeast Nutrient plus pinch Epsom Salts). Carlson Yeast Energiser contains Diammonium Phosphate (yeast nutrient), yeast hulls, Magnesium Sulfate (Epsom Salts), and vitamin B complex. Refrigerate for 18 hours (simultaneously with rice).
  • Drain water from rice. Steam. Cool then add chilled Koji and mix very thoroughly.
  • Mash at 74°F covered for two days stirring every 12 hours.
  • Cool to 60°F (Fred says 50-60°) and pour yeast on top (do NOT smack nutrient pack, do NOT stir in).
  • Stand for 12 hours then stir in yeast.
  • Ferment at 68-74°F, stirring every 12 hours for 3 days, then every 24 hours for 3 more days.
  • Cool gradually to 60°F (Fred says 50°) and rest for 5 days.
• Main (Moromi) fermentation
  • First Addition (Hatsuzoe) - 48 hours
    • Add 0.5c Koji to yeast mash, stir in. Do this at the start of the rice preparation.
    • Prepare 1.25c rice as above.
    • Add 5/8t Morton Salt Substitute to 1 3/8c water, chill to 40°.
    • Add steamed rice to Morton/water, cool to 85°, place in fermenter.
    • Add Moto (yeast starter) to fermenter and mix very thoroughly.
    • Ferment at 70° covered and stir every 2 hours for 12 hours.
    • Stir again at 24 hours.
    • At 30 hours, start rice preparation (3c) for Nakazoe (below), and add 3/4c koji to fermenter and stir in.
    • Stir again at 36 and 48 hours. The second 24-hour period is called Odori (Dancing Ferment).
  • Middle Addition (Nakazoe) - 24 hours
    • Add steamed rice (prepared at 30 hours in Hatsuzoe) to 4 3/8c of 40° water. Mix, add to fermenter, mix thoroughly.
    • At 6 hours, start rice preparation (remaining rice - 2.5lb) for Tomezoe (below), and add remaining koji (9oz) to fermenter and stir in.
    • Stir in 12 hours
    • Stand for 12 hours
  • Final Addition (Tomezoe) - 24 hours
    • Add steamed rice (prepared at 6 hours in Nakazoe) to 9c of chilled water. Mix, add to fermenter, mix thoroughly.
• Moromi Proper (starts on day 5 of Moromi)
  • Cover and lower temp to 50-60° - lower is better.
  • Stir every 12 hours for 2 days.
  • Measure specific gravity between days 6 and 10.
  • Day 14 to 18 - ferment should be about complete with SG < 1.000 and acid 0.5-0.6%.
• Yodan (optional)
  • Day 19-21 of Moromi SG should be < 1.000 (lower is better). Yodan is a dilution of the sake to produce different drinking levels. Do not dilute for Genshu sake (about 18.5% abv). Add 15oz chilled water for Ordinary sake (16% abv). Add 90oz chilled water to make sparking sake.
  • If a dilution was made, wait 3-5 days before continuing.
• Secondary Fermentation
  • Rack sake - siphon and press rice to extract liquid.
  • Ferment at 50° until no more bubbles.
  • Store at 40° for 10 days.
  • Rack again, filter if desired.
  • After 10-21 days to clarify, rack again.
  • Pasteurize in hot water bath to 140°.
  • Store at 50-60° for 1-2 months.
  • Pasteurize again, then bottle.