3-Gallon Sake Recipe Kit with #9 Yeast
Make sure this kit matches your setup
The short version before the full profile, ingredients, and process notes below.
Complete the brew day:
Liquid yeast note: refrigerate promptly after delivery. In warm weather, insulated shipping protection or faster shipping is recommended.
3-Gallon Sake Recipe Kit with White Labs WLP709 Sake #9
This 3-gallon sake recipe kit gives you a larger aromatic sake batch without requiring a full five-gallon commitment. It combines Calrose rice, yellow koji-kin spores, and White Labs WLP709 Sake #9 for a clean fermentation with a more floral, refined aroma profile.
Download detailed sake brewing instructions (PDF) — includes dry rice staging, total recipe water by batch size, koji rice preparation, rice steaming texture, fermentation timing, pressing, clearing, and packaging notes.
Sake brewing is different from a standard beer kit: rice starch needs help from koji, sanitation matters, and the fermentation benefits from patience. This kit keeps the ingredient side organized so you can focus on the process, temperature control, and steady fermentation.
What this kit is designed for
A useful step-up size for sake drinkers who want more finished volume, more bottles to share, or enough sake to compare serving temperatures and aging time.
Included in the kit
- 10.5 lbs Calrose sake rice: Short-grain rice portioned for this batch size.
- 10g yellow koji-kin spores: Used to inoculate steamed rice and create koji rice for starch conversion.
- White Labs WLP709 Sake #9: Sake #9 is known for a refined, aromatic profile with clean fermentation character, making it a good choice for brewers who want a more fragrant sake.
- Step-by-step instructions: Batch-size guidance for preparing the rice, building the ferment, and managing the sake through fermentation.
Batch specs
- Final yield: ~3 gallons of sake
- Target ABV: 13–15%
- Fermentation time: ~4–5 weeks
- Recommended fermentation temperature: 50–60°F
What you’ll still need
- Steaming setup or large pot
- 4–6 gallon fermenter
- Cleaner, sanitizer, thermometer, strainer, spoon, airlock, and other basic fermentation tools
Before you brew
Plan this as a measured fermentation project rather than a same-day beer brew. Read the instructions first, prepare your rice and koji steps carefully, and keep the yeast cold until brew day. For shipped liquid yeast, insulated shipping protection and fast transit are recommended during warm weather.