Video: How to Make Saké

Staff Writer
Everything you need to know about making saké at home.

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

Recently, we showed you the first step toward fermenting your own saké at home. Admittedly, we made it look a little easier than it is — if by "easy" we mean actually following the directions. We overlooked one small step — soaking the rice before steaming it — so our first batch had to go down the drain. (If you missed Part I, which explains the first step toward making your own saké, click here to watch the video.)

On our second attempt, however, we managed to pay attention to the instructions and, as a result, we made some pretty decent-tasting saké. The final steps of the process, along with a tasting, are in the video below:
 

Remember, the main things you'll need to make your own saké — along with rice — are Koji-Kin, which converts the starch to sugar, and yeast, which converts the sugar to alcohol.

What's also crucial is remembering to leave space inside the bucket or jar you use for fermentation. In the first 24 hours, the rice will absorb nearly all the liquid, and it therefore needs room to expand. If you don't leave space, you could have a big mess to clean up — and not much saké to drink. Follow all the steps correctly, though, and you'll have a great-tasting brew.

If you have any questions about the process, ask us below.