Makes 3 gallons
Standard sake brewing uses 3 steps; moto (yeast mash), moromi (main ferment) and yodan (stabilizing step). In the moto step, a "yeast starter" is made and gradually built up during the moromi step with three additions of rice, water and koji over a four-day period. Yodan is a final addition of water that adjusts the alcohol content of the sake. A secondary ferment is used to mature the final product. For specific sake brewing techniques, refer to Zymurgy Fall 1982 (Vol. 5, No. 3). A sake newsletter published by Fred Eckhardt is available from The Sake Connection, PO Box 546, Portland, OR 97207.