Wow…this sake infusion knocked my socks off! I have lots of plans for this sake recipe that doesn’t involve drinking, but if you do plan to drink it, I don’t advise drinking it on the rocks. It may be tasty and refreshingly sweet by itself, but its strong, not just smooth.
My favorite thing about this infusion is how quickly the sake absorbs flavor. A lot of infusions have to be watched, stirred, strained, etc. over a month and sometimes longer. This was done in 24 hours with barely any effort on my part.
I’d love to hear about what you come up with for how you use it. Since fall is almost here, I want to try juicing persimmons and maybe some mint with the peach-ginger sake…if it turns out, I’ll tell you all about it. 🙂 Or maybe ginger-ale.
What is sake?
Sake is a very unique alcohol since it is fermented, not distilled. If you are interested in this process, take a look at this website by John Gauntner of sake-world.com. This is the best website I have found for straight up answers on the processing.
Is sake pasteurized? Is it raw?
Sake is indeed pasteurized, but have no fear! If you prefer to use a non-pasteurized rice wine, or raw sake, use namazake instead. Just don’t forget to keep it in the fridge! There are still enzymes and bacteria in there…
Is sake gluten-free?
Yes, true sake is gluten-free. Just make sure you are buying a quality sake that doesn’t have additives.
Is sake paleo?
No. Since rice is a grain and paleo is a grain-free diet, it doesn’t pass inspection.
Is sake vegan?
Depends on the filtering. I referenced John Gauntner on this since he is the expert.
2 tbsp ginger
1 bottle of sake (I used Trader Joe’s Junmai Ginjo sake because it tastes great and was around 3 cups)
Loosely chop 2 peaches and a stalk of ginger and put in a jar. Pour a bottle of sake over it and cover for 24 hours.
Lastly, strain through a cheesecloth and pour away!