Has anyone tried making sake at all?
I love the stuff but it's an involved process and when I asked about Koji in an Asian shop in Dublin she just pointed me at some random shite on the shelf, cos she won't admit she has no idea what I'm talking about....enough about Asian culture anyway ;)
Does anyone know where to get Koji locally?
Has anyone tried sake?
I could try the traditional method and chew it, but people would be a bit funny about eating stuff that was chewed I would think.....
I'm 2 weeks into the making of it.
Followed a traditional step recipe instead of the usual ( throw everything it into a bucket ) routine.
I bought the Koji spores and yeast from HBW.
Followed recipe to make my own koji kin
Used that to make the yeast mash before the main steps that follow.
Quote from: Dodge on March 26, 2014, 12:16:54 PM
I'm 2 weeks into the making of it.
Followed a traditional step recipe instead of the usual ( throw everything it into a bucket ) routine.
I bought the Koji spores and yeast from HBW.
Followed recipe to make my own koji kin
Used that to make the yeast mash before the main steps that follow.
What rice did you use Roger? Reason I ask is that the rice normally used is twice polished or some such and is not your normal chinese sticky rice.....
Also, are you going to keep some koji jin or dump the lot?
Have you considered the chewing method? It holds some intrigue for me simply because of the simplicity, but I think the yuck factor would get a lot of people.
Since I couldn't source the proper sake rice, I used sushi rice which is available. Although there is a difference to the polished ratio I don't think it's going to make a huge difference imoa.
The rice has to be washed a lot, soaked to get a percentage of water into the grains and then steamed.
For the koji kin, the steamed rice is layer out to dry abit before sprinkling the koji spores over. This is placed in a warm area with humidity,wrapped in a tea towel. The fungus will develop giving you your koji kin.
I made enough for a 2 gallon recipe. The koji kin can apparently be placed in the freezer until needed
Quote from: Dodge on March 26, 2014, 12:36:53 PM
Since I couldn't source the proper sake rice, I used sushi rice which is available. Although there is a difference to the polished ratio I don't think it's going to make a huge difference imoa.
The rice has to be washed a lot, soaked to get a percentage of water into the grains and then steamed.
For the koji kin, the steamed rice is layer out to dry abit before sprinkling the koji spores over. This is placed in a warm area with humidity,wrapped in a tea towel. The fungus will develop giving you your koji kin.
I made enough for a 2 gallon recipe. The koji kin can apparently be placed in the freezer until needed
Is it producing liquid already? Or is the culture dry? I've seen that the rice can release liquid in the prep phase.
Looking at amazon Nishiki for sushi is possibly the best option alright.
At each phase you would add steamed rice that's been cooled, along with a set amount of koji and water.
The fermentation is done at about 10 degrees.
After all the steps the fermentation is allowed to continue. Mine has a fair bit of liquid but not too sure on what has directly come from the rice. Obviously the koji breaks down the starch to sugars which the yeast consumes.
Mine, far from completion does taste nice so far
Quote from: Dodge on March 26, 2014, 03:08:03 PM
At each phase you would add steamed rice that's been cooled, along with a set amount of koji and water.
The fermentation is done at about 10 degrees.
After all the steps the fermentation is allowed to continue. Mine has a fair bit of liquid but not too sure on what has directly come from the rice. Obviously the koji breaks down the starch to sugars which the yeast consumes.
Mine, far from completion does taste nice so far
Any chance you could make up a post on the process and some pics of your mould farm? ;)
Quote from: Eoin on March 26, 2014, 12:23:58 PM
but I think the yuck factor would get a lot of people.
F--k 'em!
Quote from: Tom on March 26, 2014, 03:12:41 PM
Quote from: Eoin on March 26, 2014, 12:23:58 PM
but I think the yuck factor would get a lot of people.
F--k 'em!
Yeah but I've watched those jungle programs where they get locked on "spit" and it almost turns my stomach from here, so it's not just others I'm worrying about. When I'm on my fifth pint of sake I don't suddenly want to be hit with a moment where I decide "wow this spit tastes like spit" and huey the whole lot ;)
Yeah I'll stick some pictures up with my process.
This is my first go and it's not complete but it looks good!
Quote from: Dodge on March 26, 2014, 03:58:44 PM
Yeah I'll stick some pictures up with my process.
This is my first go and it's not complete but it looks good!
Good man the Zaffie!!
Question Roger, you use the Koji jin, but is there then a second process after this to which you add yeast? Does the Koji do the full ferment or is it just a pre-step when the starches are saccharified? Is it a two stage process, you then take the saccharified rice and ferment it with yeast?
I've decided this is my next project, 22l of sake.
It shall be called "Seppuku sake" or "Ritual suicide sake", only until I get the recipe right ;)
This is the site I'm using to make my sake
http://homebrewsake.com/home/recipe/
You will see that the koji and rice are added 12 hours apart. The first step - yeast mash is similar but this is where the yeast is added.
After that it's 12 hour steps adding koji then later the rice and water is added. It's pre prep stages as you said to allow the yeast to continually work when more food is available