Nishiki

Yusa Junmai Ginjo

Dassai 45 Junmai

Dassai 23 Junmai Dai-Ginjo

Dewanosato Junmai

Oka Ginjo

Sho-Une Junmai Dai Ginjo

Hakutsuru

Dewazakura Draft Sake

Koshihikari Lager

Coedo Yuzu JPA

Coedo Beniaka

Coedo Shikkaku

Echigo

Perrier Sparkling Water

Sprite

Club Soda

Ginger Ale

Ice Tea

Diet Coke

Coke

Premium 00-Long Tea

Green Tea

Wasabi Martini

Place the Nishiki rice in a fine mesh strainer and rinse under cold water until the water runs clear. This removes excess starch to prevent the rice from becoming gummy.

Rinse the Rice

In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 20 minutes or until all the water is absorbed.

Cook the Rice

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, remove it from heat and let it sit covered for 10 minutes. Then transfer the rice to a large bowl and gently fold in the vinegar mixture using a spatula. Allow the rice to cool to room temperature.

Season the Rice

Slice the sushi-grade fish into thin strips or cubes, depending on your preference for sushi rolls or sashimi.

Prepare the Fish

Julienne the cucumber and slice the avocado into thin strips. Keep the vegetables aside for assembly.

Cut the Vegetables

Place a sheet of nori, shiny side down, on a bamboo sushi mat or a clean surface.

Lay out the Nori

Wet your hands to prevent sticking and grab a handful of sushi rice. Spread it evenly across the nori, leaving about 1 inch at the top edge free of rice.

Spread the Rice

Lay slices of fish, cucumber, and avocado horizontally across the center of the rice-covered nori.

Add Fillings

Using the bamboo mat, start rolling the sushi away from you, applying gentle pressure to keep the roll tight. Seal the edge with a bit of water.

Roll the Sushi

Use a sharp knife to slice the sushi roll into bite-sized pieces. Serve with soy sauce, wasabi, and pickled ginger on the side.

Slice and Serve

Nishiki rice

Water

Rice vinegar

Sugar

Salt

Fresh sushi-grade fish (like tuna or salmon)

Cucumber

Avocado

Nori sheets

Soy sauce

Wasabi

Pickled ginger

Thoroughly rinse 2 cups of Yamada Nishiki Rice under cold water until the water runs clear to remove excess starch.

Soak the rinsed rice in cold water for 1 hour, then drain.

Soak the Rice

Steam the soaked rice for about 30 minutes until tender and cooked through.

Steam the Rice

Spread the steamed rice on a tray and evenly sprinkle 1 tablespoon of Koji Mold over the rice. Mix gently and allow it to incubate at 30°C (86°F) for 24 hours.

Prepare Koji

In a small bowl, mix 1 tablespoon of yeast with 1 cup of water at room temperature. Let it sit for about 10 minutes until foamy.

Activate Yeast

In a large fermentation vessel, combine the koji rice, yeast mixture, and remaining 2 cups of water. Mix gently to combine all ingredients.

Combine Ingredients

Cover the fermentation vessel with a clean cloth and let it ferment at a stable temperature of about 15-20°C (59-68°F) for 2-4 weeks.

Start Fermentation

Check the mixture daily, stirring gently to aerate the mixture and ensure even fermentation.

Monitor Fermentation

After about 2 weeks, taste the mixture to check for sweetness and alcohol content. Continue fermenting until desired flavor is achieved.

Taste Test

Once fermentation is complete, filter the mixture through a fine mesh strainer or cheesecloth to separate the liquid from the solids.

Filter the Sake

Pour the filtered sake into sterilized bottles and seal tightly. Store in a cool, dark place or refrigerate.

Bottle the Sake

Yamada Nishiki Rice

Koji Mold

Yeast

Begin by rinsing the sake rice in cold water until the water runs clear. This removes excess starch. Soak the rinsed rice in fresh water for about 6 hours.

Rinse and Soak the Rice

After soaking, drain the rice and steam it for 40-50 minutes until tender. Allow it to cool to room temperature.

Once the steamed rice has cooled, sprinkle the koji mold evenly over the rice. Mix gently to distribute the mold. Place in a warm environment (about 30°C) for 48 hours, stirring occasionally.

Dissolve the yeast in 1 cup of water and let it sit for 10-15 minutes until foamy.

In a fermentation vessel, combine the cooled koji rice, the remaining 3 cups of water, and the activated yeast mixture. Stir well to combine.

Cover the fermentation vessel and let it ferment at a controlled temperature (around 15-20°C) for 2-3 weeks, stirring daily.

Ferment

After fermentation, press the mixture to separate the liquid from the solids. Use a sake press if available.

Press the Sake

Transfer the pressed sake into sterilized bottles and seal them tightly.

Let the bottled sake age in a cool, dark place for at least 6 months before consuming for optimal flavor.

Age the Sake

Sake Rice (Yamada Nishiki or Gohyakumangoku)

Water (for yeast starter)

Rinse the Junmai Dai-Ginjo sake rice under cold water until the water runs clear. Soak the rice in water for about 3-4 hours to allow it to absorb moisture.

Prepare the Rice

After soaking, drain the rice and transfer it to a steamer basket. Steam the rice for approximately 30-40 minutes until fully cooked and fluffy. Let it cool to room temperature.

Steaming the Rice

Once the rice has cooled, sprinkle the koji spores evenly over the rice. Mix thoroughly to ensure the spores are evenly distributed. Cover the rice with a damp cloth and let it sit at room temperature for 24 hours.

Inoculate the Rice with Koji

In a small bowl, combine the sake yeast, 1 cup of water, and sugar. Stir well until the sugar dissolves. Let it sit for about 15-20 minutes until it becomes frothy.

Prepare Yeast Starter

In a fermentation vessel, add the inoculated rice, 2 cups of additional water, and the yeast starter mixture. Stir well to combine all ingredients.

Combine Ingredients for Fermentation

Cover the fermentation vessel with a clean cloth and allow it to ferment at a temperature of 15-20°C (59-68°F) for about 2 weeks. Stir the mixture daily to promote even fermentation.

Ferment the Mixture

After fermentation, strain the mixture using a sake press or a fine mesh cloth to separate the liquid from the solid rice remnants.

Transfer the strained sake into sterilized bottles. Seal the bottles and store them in a cool, dark place for at least 3 months to mature.

Junmai Dai-Ginjo Sake Rice

Koji spores

Sake yeast

Additional Water for Fermentation

Begin by soaking the sake rice in water for 8 hours. After soaking, rinse the rice thoroughly under cold water until the water runs clear.

Soak and Rinse Rice

Using a rice steamer, steam the soaked rice for approximately 30-40 minutes until it's fully cooked and tender.

Once cooked, spread the rice on a clean surface or tray to cool down to room temperature.

Cool the Rice

Once the rice is cooled, mix the koji mold evenly throughout the rice, ensuring all grains are coated.

Mix Koji and Rice

In a small bowl, mix the yeast with a quarter cup of warm water and let it sit for about 10-15 minutes until it becomes frothy.

In a fermentation vessel, combine the koji rice, the remaining water, and the yeast starter. Stir well to combine.

Cover the vessel with a cloth and let it ferment at a controlled temperature (around 15-20°C) for about 2 weeks.

After two weeks, use a sake filter to separate the liquid from the solids. This will yield the sake.

Pour the filtered sake into clean bottles and seal them tightly. Store in a cool, dark place.

Sake Rice

Fermentation Vessel

Rice Steamer

Hydrometer

Sake Filter

Place the sushi rice in a fine-mesh sieve and rinse under cold water until the water runs clear, removing excess starch.

In a rice cooker or pot, combine the rinsed sushi rice and 2.5 cups of water. Cook according to the rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.

Carefully slice the fresh fish into thin, bite-sized pieces.

Slice the Fish

Cut the avocado in half, remove the pit, and slice it into thin wedges.

Prepare the Avocado

Lay out the nori sheets, sliced fish, avocado slices, soy sauce, wasabi, and pickled ginger on a serving platter.

Arrange the Ingredients

Chill the Oka Ginjo sake in the refrigerator before serving. Pour it into small sake cups.

Pour the Sake

Serve the sushi rice with fish and avocado on top of the nori, dip into soy sauce, and enjoy with a sip of Oka Ginjo sake.

Enjoy the Meal

Oka Ginjo Sake

Sushi Rice

Rice Vinegar

Nori Sheets

Fresh Fish (Tuna, Salmon)

Soy Sauce

Pickled Ginger

Refrigerate Sho-Une Junmai Dai Ginjo Sake for at least 1-2 hours before serving to enhance its flavors.

Chill the Sake

Use small, traditional sake cups or wine glasses to serve the sake. Ensure they are clean and chilled for the best experience.

Prepare Glassware

Carefully pour about 120ml of the chilled Sho-Une Junmai Dai Ginjo into each cup.

Sip the sake slowly and savor the delicate aromas and flavors. Pair it with light dishes such as sushi, sashimi, or tempura for an enhanced experience.

Enjoy

Sho-Une Junmai Dai Ginjo Sake

Thoroughly rinse the rice under cold water until the water runs clear. Soak the rice in water for 8 hours or overnight.

Wash and Soak Rice

Drain the soaked rice and steam it for about 30 minutes until fully cooked and tender.

Spread the cooked rice on a clean surface to cool down to room temperature.

Cool Rice

Sprinkle the koji mold evenly over the cooled rice and mix gently to incorporate.

Add Koji Mold

Place the rice mixture in a fermentation vessel. Add 2 cups of warm water (around 30°C) to the mixture. Let it ferment for 48 hours, stirring occasionally.

Fermentation Process

After 48 hours, add the yeast to the fermentation vessel and mix well.

Add Yeast

Add the remaining 4 cups of water gradually over the next few days, continuing to stir daily. Ferment for another 10-14 days.

Continue Fermentation

After fermentation, strain the mixture through a cheesecloth or fine sieve to separate the liquid from the solid rice. Discard solids. Add sugar and citric acid to the strained liquid, mixing until dissolved.

Strain and Sweeten

Pour the resulting sake into clean bottles, seal tightly, and store in a cool, dark place.

Rice

Koji mold

Citric Acid

Place the bottle of Dewazakura Sake in the refrigerator for at least 2 hours before serving to ensure it is well chilled.

Carefully pour the chilled Dewazakura Sake into a small sake cup or glass, filling it about three-quarters full.

If desired, add a small strip of fresh yuzu peel to the drink for a citrus aroma and flavor. You can also float a leaf of edible gold leaf on top for a luxurious touch.

Garnish (Optional)

Dewazakura Sake

Fresh Yuzu Peel

Edible Gold Leaf

Rinse the Koshihikari rice under cold water until the water runs clear. Drain and set aside.

In a large pot, combine the rinsed Koshihikari rice, pale malt, and caramel malt with 6 cups of filtered water. Heat to a temperature of 150°F (65°C) and maintain this temperature for 60 minutes, stirring occasionally.

Mash the Grains

After mashing, bring the mixture to a boil. Once boiling, add the bittering hops and boil for 60 minutes.

Boil the Mixture

With 15 minutes left in the boil, add the noble hops for flavor.

Add Noble Hops

After the boiling process, cool the mixture quickly using a wort chiller or an ice bath. Once cooled to 70°F (21°C), transfer to a fermenter.

Cool and Transfer

Sprinkle the sake yeast on top of the cooled mixture. Add sugar and lemon zest, then seal the fermenter.

Add Yeast and Adjuncts

Allow the mixture to ferment for about 2 weeks at a stable temperature of around 68°F (20°C).

Once fermentation is complete, prepare bottles and caps for bottling. Ensure everything is sanitized.

Prepare for Bottling

Transfer the beer into bottles, leaving about an inch of headspace. Cap the bottles and store them in a cool, dark place.

Bottle the Lager

Allow the bottles to carbonate for 1-2 weeks before enjoying your homemade Koshihikari Lager.