{"type":"file","name":"Sake.md","path":"/resources/recipes/Sake.md","modTime":"2025-10-11T09:56:06.108Z","mime":"application/markdown","size":970,"content":{"_schema":"Recipe","_type":"Recipe","author":{"_type":"Person","name":"TheBruSho"},"description":"\n[[SakeExperimentV1]]\n\n\n\n\nHome fermented Sake","image":"resources/recipes/images/sake.jpg","name":"Sake","recipeInstructions":[null,"- Polished Rice / Polished Sake Rice","- Koji-Kin Enzyme",null,"## Instructions",null,"## Day 1",null,"- Let 400g rice soak in water for 4 hours","- Wash the rice","- Steam the Rice (40 mins, mix it up)","- Rice should be sticky and keep its shape","- Let the rice cool down to 30C","- Add 1.5g of Koshi and distribute evenly across the rice","- Mix the rice","- Cover with a damp kitchen cloth",null,"- let sit for 30 hours, replace the damp cloth when its dry, keep the rice warm",null,"## Day 2",null,"- Prepare 1,5 Kilo of the rice in the same way","- Add 3.8 Litres of water","- Add citric acid (or hops) to prevent bacterial spoilage","- Add 5g of wine yeast","- Mix it all together in a fermenter with an airlock",null,"# Day 2 - 6","- Store it in a cold and dark place","- Mix it evenly every few days"],"recipeYield":"3.7l"},"image":{"createdAt":null,"url":"https://marka.max-richter.dev/resources/recipes/images/sake.jpg","average":"#6a5e50","thumbhash":"lxgGDwJqRYWweZdBeAZWSoh7s0P9RZQP","mime":"image/jpeg"}}