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1
Sterilize the bottle and lid.
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2
Transfer the sake lees and water in the bottle, cover tightly with a lid, and place it somewhere warm.
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3
Open the lid daily to let in air, close the lid, and shake well.
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4
It should start to fizz on the 3rd or 4th day.
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5
2) This photo shows the starter on the 4th day after shaking; it fizzes and bubbles just like a carbonated drink.
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6
After it reaches this stage, let it sit for one day and the yeast is done.
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7
Sterilize the tupperware.
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8
Place 100 g of the yeast mixture and 100 g bread flour in it, and stir with cooking chopsticks until it is no longer floury.
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9
Once it has risen to about 3 times its original size place it in the refrigerator and let it rest a day.
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10
(it took about three hours for this starter to triple in size).
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11
This is day 1.
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12
This is what it looks like from the bottom.
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13
Lots of air bubbles have formed!
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14
This is proof that it is fermenting!
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15
Add 50 g bread flour to step 5 on the 2nd and 3rd day and mix until it's no longer floury.
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16
When making the stater on the 2nd and 3rd day, return both the fermented mixture and the raw materials to room temperature and then proceed.
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17
Use the starter after letting it sit in the refrigerator for a day.
