Before he started Kato Sakeworks, Shinobu built a tiny kitchen brewery and began steaming rice to make sake. After weeks of brewing and fermenting, his first batch of eight hazy, unfiltered bottles of sake was ready. He organized a tasting party with a few of his friends, and to his delight everyone had the same reaction: they loved it. This response inspired Shinobu to keep brewing sake for more friends to try.
We want you to have the same experience of learning about how sake is made (and how it differs from beer) by doing it! Shinobu has generously helped out with every step of this recipe and we think it's a truly unique offering, that combines the tradition and styles of Japanese sake, with a dash of Brooklyn ingenuity. Be sure to read our blog post about our experience making sake for the first time right here.
This kit includes everything you'll need (outside of a few things like a pot and a colander) to brew 1 Gallon of your very own Sake. When it's all properly koji'd, fermented, pasteurized and bottled, you should expect a delicious blend of apple, honey and prickly pear flavors. Kampai!
- 2 Gallon Bucket
- Bucket Lid
- StarSan Sanitizer
- Floating Thermometer
- Nylon Bag (for pressing rice)
- Three piece airlock
- 6.6 lbs Polished rice
- 3g Citric Acid
- 3g Koji mold
- 1 package Saflager 34/70
|Recipe||Kato Sakeworks Jun Mai 1 Gallon Sake Kit - Recipe & Instructions|
|Style||Sake (Rice Wine)