#10 By-The-Book Sake

Mar 25th 2025

(Day 1) Mar 25th: Combined 600mL cold water with 4g of yeast nutrient, 0.7g of Epsom salt, and 115g of koji. Leaving that in the fridge. Separately, also washed and placed to soak 340g of Jasmine rice into the fridge overnight.

(Day 2) Mar 26th: Prewarmed the steamer. Steamed the 340g of rice for 50 min, flipping rice over once at 30 min. Sterilized 5 gal plastic bucket with peroxide-based brewing sanitizer. Combined with the 600mL water+koji+nutrient solution. Mixed in bucket with spoon and affixed airlock. Placed bucket at room temp. Stirred twice during the day with sanitized spoon.

(Day 3) Mar 27th: Stirred twice with sanitized spoon.

(Day 4) Mar 28th: Sprinkled 1 packet of Lalvin EC-1118. Did not stir in. Left at cooler temperature (7-10C) for 12 hours.

(Day 5) Mar 29th: Mixed in yeast after 12 hours at cooler temperature. Brought back up to room temperature. Stirring twice a day.

(Day 8) April 1st: Stirring once a day.

(Day 11) April 4st: Letting moto rest; no mixing. Lowered temperature to 10-15C.

(Day 16) April 9th: Soaking rice...