The twenty-seventh entry in our NYC Brewery Series, this traditional sake comes from our generous friends at Kato Sakeworks. The founder of Kato Sakeworks is Shinobu Kato and we've been friends with him (and fans of his sake) for a few years now.
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 recipe includes just the ingredients you'll need to make 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!
Includes:
6.6 lbs Polished rice
2 oz. Citric Acid
3g Koji mold
1 package Saflager 34/70
Additional Info
| Recipe | Jun Mai Sake (Recipe) Recipe & Instructions |
| Suggested Yeast | Sake Koji Mold |
| Color (SRM) |
1 |
Bitterness (IBU) | 0 |
| Original Gravity (OG) |
1.050 |
| Final Gravity (FG) |
1.000 |
| Estimated ABV | 7.0% |
| Style | Sake |