Enjoy the real traditional taste of Japanese Sake made in your home. Packet makes approximately 22 liters (5 gallons) of 14%-18% alc/vol Sake in just two weeks.
Kit comes with 10 grams of Koji-Kin, the essential ingredient in Sake making and detailed instructions. Wine yeast, citric acid and 4.4 lbs of short grained rice must be purchased separately. Rice must be steamed before fermenting.
White Labs WLP705 Sake Yeast
For use in rice based fermentations. For sake, use this yeast in conjunction with koji (to produce fermentable sugar). WLP705 produces full body sake character, and subtle fragrance.
Alcohol Tolerance: 16%
Optimum Fermentation Temperature: >70F
1# Citric Acid
This acid is popular among winemakers. It is the primary acid found in fruits such as lemon, lime, grapefruit, orange, pineapple and others. Citric acid is also used in smaller doses along with metabisulfite or campden tablets to enhance their sterilizing effectiveness. One teaspoon of citric will raise the titratable acid in a gallon of wine by .15 per cent tartaric.