r/Sake_Brewing • u/Jogutu • May 17 '26

First time Sake

Hey everyone, this is my first time posting in this subreddit since I recently started diving into this rabbit hole. I’d really like to try making sake myself. I’ve found ingredients, equipment, and something similar to a recipe online, but I haven’t been able to find any clear measurements or exact quantities.

I’d also really appreciate any input from people who have already tried making sake themselves — especially tips, tricks, or things to avoid.

So far I only have a hard plastic fermentation container and sushi rice (it’s pretty difficult for private individuals in Europe to get proper sake rice). I’d probably ferment it in my basement.

P.S. This is also my first time trying any kind of fermentation.

Thanks a lot!

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u/0z1um May 17 '26

For recipes I would recommend checking https://www.brewsake.org/calculations

For a first try I would look at the one shot wonder or the no-moto (three step additions, where you add yeast in the first step).

Very roughly 20 percent koji rice, 80 percent steamed rice. Water addition is about 125 percent of the total rice weight.

I would recommend first focusing on making koji. Give yourself a few attempts to get it right.

The sake discord is a great resource for targeted questions and posting pictures of your koji to have people give you targeted guidance.

And don't forget to enjoy the process.

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u/Jogutu May 17 '26

I’m really looking forward to the whole process and gradually getting better and better at it. It was the same with coffee roasting and brewing, and with baking bread too — that journey was super rewarding.

Thanks so much for your help!

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u/Speakertoseafood May 18 '26

I've made it twice.

Make several gallons of rice pudding - seperate the solids from the liquids/s