5-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.
5-Gallon Sake Recipe Kit with White Labs WLP709 Sake #9
This 5-gallon sake recipe kit is built for brewers who want a full-volume aromatic sake batch. It uses Calrose rice, yellow koji-kin spores, and White Labs WLP709 Sake #9, giving the batch a clean fermentation base with a more floral, modern sake 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
The larger-format choice for serious sake projects, group sharing, bottle aging, or brewers who already know they want more than a small trial batch.
Included in the kit
- 17.5 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: ~5 gallons of sake
- Target ABV: 13–15%
- Fermentation time: ~5–6 weeks
- Recommended fermentation temperature: 50–60°F
What you’ll still need
- Steamer or large boiling pot
- 6.5–7 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.