Soak 518 grams of rice in 518 ml of distilled or filtered water in a one gallon bucket. place somewhere at room temp overnight 68 degrees +/-. Soak a mixture of 58 grams of Koji rice in 572 ml of distilled or filtered water in the other 1 gallon bucket and place in the fridge. Steam non-Koji-rice the next day, and let cool down to 86 degrees or less. Place the steamed rice back in the bucket and add the koji-rice into the rice bucket, add 570 ml of distilled or filtered water and give it a stir. Let the mix sit for two or three days at room temp covered with the lid, and give it a swirl once a day. The mix should become mushy as the Koji mold uses the enzymes in it to break down the starch in the steamed rice into simple sugars. *"Sanitize and rinse your graduated cylinder and alcoholmeter rod before you take a Gravity reading. Keep all of your stuff cleaned and rinsed before each use and you won't have any problems." Take a sample from your pre-stage and run it through a mesh filter into a funnel over your graduated cylinder and fill 3/4 of the way up. Your initial readings should be right around +/- 1.06. The higher the number here the higher the estimated ABV you will have at the end. Take your Wyeast and break the smack pack inside. Let the yeast packet sit for a few hours in room temp and then add the yeast to the pre-staging. Cover and add Co2 valve. Leave at room temperature and move directly to stage 1.

Stage 1

Soak 518 grams of rice for 15 min. Steam rice and cool to 86 degrees F or lower. Add to one gallon bucket. Add 57 grams of dry Koji rice & steamed rice. Add to one gallon bucket. Add 1 tablespoon of citric acid or (¼ cup) of lemon juice. Stir cover. Let sit for 2 days somewhere cool, (between 45-70 (F) Stir once or twice a day

Stage 2

Soak 1036 grams of rice for about 15 min. Steam cook the rice Cool rice to 86 degrees or lower Add cool rice to 6.5 gallon bucket Add 2285 milliliters or (2.28 liters) of distilled or filtered water to 6.5 gallon bucket Add 228 grams of dry Koji rice Add contents of one gallon bucket to 6.5 gallon bucket Stir and cover Let sit for two more days Stir twice a day

Stage 3

Soak 2073 grams of rice for 15 min Steam cook the rice. Add cool rice to the 6.5 gallon bucket and mix well Add 456 grams of dry Koji Add 4570 milliliters or (4.56 liters) of distilled or filtered water. Place bucket aside between 38 and 70 degrees (F) for few weeks. Just a reminder, Sake tends to be a bit drier the warmer the temp is while it is fermenting. .Let sit for 4 weeks, stiring once a day. Dump Sake through a strainer sitting on top of the cleaned out and sterilized smaller bucket. Leave strainer sitting on the bucket, cover with Saran wrap and let sit overnight so it can drip out of the Lees. 12 hours later, (or the next day) take the Lees away. Cover and place in a cool dry area for about a week. The pieces that slipped through the strainer will fall to the bottom of the bucket. From here you can siphon out or rerun the strainer process into another sterilized bucket, or you can pour it into a modified Brita water pitcher. (Take the filter out and stuff the center with paper towels and then pour your sake into it letting the paper towels catch whats left from the bottom of the bucket), then pour it into cleaned out and sterilized bucket. Run the Sake through the Brita jug (with papertowels in the hole) 3-5 times to clear it up, it won't clear it up 100% but it will have an effect on it. *(If you have lots more Lees at the bottom do the paper towel filter version again. Place Sake someplace cold for 1 week to cold crash, this will speed up flocculation and then you can either run it through the modified Brita papertowel filter again. Move on to the next step.


Sake, like beer, can be easily infected by mold and bacteria. If you plan on keeping it at or below 40F you probably could get away without pasteurizing it, but it wouldn't stay good for very long, (maybe a month). The pasteurization step helps to ensure that fermentation has stopped and that all the nasties are killed. To pasteurize, place your sake inside glass containers or double boiler. Fill a pot 1/2 full of water and put the sake filled container/containers inside. Turn on the heat and measure the temperature of the sake (not the water). Once the Sake in the glass containers has reached 140F take them out and cap them. If the Sake that is in the top of the double boiler has reached the 140F turn off heat and take away from the burner. Pour the Sake into bottles and cap the bottles. I say cap because you reduce the risk of breaking the bottles when attempting to put corks in them. Let the bottles cool down on the counter after capping and then you can place them in the fridge, or a cool, dry, dark place. Technically speaking, Sake can be stored at room temperature after pasteurization.


"A science note: Florescent lighting does produce UV light and can damage the Sake. Bottle your Sake and place in a cool, dry area out of the light. Let sit for 3-6 months." Unopened Sake should be aged 3-6 months and will almost always not last a year past its date of bottling. You can start drinking it immediately though if you want. Once opened you have about a month refrigerated before it will start turning into something you don't really want to drink anymore

Get your supplies

distilled or filtered water Wyeast 4134 Sake #9 Cheesecloth Metal Pot Koji Rice 800 grams (0.881849 lbs) Medium grain Sushi Rice 3628.74 grams (8lbs) Citric acid or lemon juice.(1 teaspoon Citric acid is equal to 1/4 of a cup of lemon juice) Rice steamer 2 (1 gallon) buckets 1 (6.5-gallon) bucket Strainer big enough to sit on top of the bucket Airlocks (pack of three) Hydrometer and graduated cylinder Stirring Spoon Digital thermometer with a metal probe Digital scale Siphon tube Funnel Bottles Brita water pitcher with a filter pack of 12 green wine bottles with caps