#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 570g of rice overnight. Added 225g of freshly-made koji (from jasmine rice) to moto, keeping at 10C overnight.

(Day 17) April 10th: Drained rice of water for 1hr. Steamed rice for 50 min. Added rice to 650mL of cold water with 7g of potassium chloride mixed in. Cooled down rice. Added to rice+water to must by stirring in with spoon. Raised temperature of must to 21C.

Put 2.1L of water in the fridge.

Added 340g of koji to the must and stirred in.

Washed 1.36kg of rice. Placed in the fridge.

Mixed must by hand for about 30 min. The must started out not liquified at all, but quickly turned to liquid.

(Day 18) April 11th: Steamed the 1.36 kg of rice. Waited for it to cool off. Added it to must.

Added the 2.1L of water from earlier. Mixed must by hand for 30 min.

Added 570g of koji to the must.

Washed 2.27kg of rice until water ran clear. Placed in fridge to soak.

(Day 19) April 12th:

Steamed the 2.27kg of rice in two batches and added it to the must. Mixed in thoroughly by hand for 30 min.

Added 4.3L of water to must. Did not mix must by hand.

(Day 20) April 13th:

Moved to a colder place (6 to 12C).