fearnosurf
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Does anyone here also brew Sake? I'm looking for some good info in
brewing this as well(soon as I buy and start my first batch of red wine
that is
)
From what I've read I need Kome-koji, Koji, or Koji-kin to do it. Does anyone know where to obtain these locally?
Here's a recipe I've found. This is for the hazy Sake. I would
like to brew the clear sake. I've read somewhere that the difference is
the clear is further rack'ed until clear then pasterized very slowly to
stop fermentation.
(Excuse my ignorance and possible missuse of the termonology)
[Equipment]
Electric rice cooker(steam cooker is better).
Basket to cut water.
Ten liters(2.6gal) enamel or stainless steel deep cooking pot with lid.
(Equivalent plastic or glass container can be used.)
Big spoon(stainless is better) .
[Procedure]
1.Wash and soak the 1500g(3.3lb) rice for about five hours and then
put the rice in a basket for at least 20 min. to cut water.
2.Cook the rice with 1800ml(0.48gal)water using the rice cooker.
Steam cooking is recommendable for better taste. I used a pressure
cooker to steam cook rice using stainless steel bastket suspended
in it.
3.After cooking the rice,cool down the rice to 30deg C(86deg F).
4.Melt the citric acid with 2.4liter(0.5gal) water in the enamel cooking
pot.
Citric acid will prevent the contamination of bacteria and add
slight sour taste to your Sake.
Depending on your taste, you can reduce or eliminate the Citric acid.
Also you can use Lactic acid or you can use a Lemon or Lime juice.
5.Add 400g kome-koji and well melt it by agitating with the big spoon.
6.In thirty minutes, add the cooled cooked rice and well mix by agitating
with the big spoon.
7.Pitch the yeast and place the lid on the pot and keep it at room
temperautre.
Lower temperature will cause slower and longer fermentaion and
will result in better taste.
8.Stir it at least once a day.
In two or three days you can enjoy very nice Sake aroma.
Be careful about bacteria contamination. I used 70% ethyl alcohol
spay around the pot and to myself every time.
9.In two weeks fermentation will seem to end.
10.Filter the sludge using a sterilized basket or cheese cloth. I'm using
a stainless steel 40mesh screen.
11.Enjoy the filtered Sake. Do not drink too much. Alcohol content is two
to three times more than beer. Cooling the filtered Sake is the better
way to taste. If you want crystal clear Sake,separate the further
sludge by decanting. This will result in great reduction of your Sake
yield.
The filtered sake can be matured in your refrigerator at least six
months for much improved taste.
12.Remaining sludge can be used to cook vegetable pickles in a
refrigerator.
A cucumber is the most suitable vegetable. (before use,keep the
cucumber in a container under two times weight at least 2 days
after sprinking slight salt (about 2weight% of the cucumber).
In two or three months,you can get sake taste pickles.
Of course you can put white fish meat and then grill them.
If you put soy bean cake (tofu) wrapped with cheese cloths into
the sludge,in a week you will be able to get cheese like tasty food.
How to make Kome-koji from Koji or Koji-kin
1.Wash and soak the 400g(0.9lb) rice for about five hours and then
put the rice in a basket for at least 20 min. to cut water.
2.Steam cook the rice. Steam cooked rice looks slightly transparent,
not white.
3.Cool down the cooked rice to 35deg C(95deg F). Put the rice into an
enamel or stainless steel thin container and add 1 to 2g of Koji or
Koji-kin and well mix them. Cover the container with water
moistened cheese cloth or cotton cloth to prevent drying.
4.Put the container in a picnic cooling box together with 40deg C(104
deg F) warm water bottles to keep the inside at 35deg C(95deg F)
for 40 hours.
The amount of the warm water will preferably be at least 8 litters
(2 gal).
If necessary, change the warm water to keep the temperature constant.
In 10 hours,mix again the mixture of the cooked rice and Koji using
a cooking sparula. Already you can notice the whitened rice and get
good aroma. I used a digital thermometer to measure the temperature
inside. It is very useful and convenient to keep temperature constant
without any expensive electrical temperature control device.
5.Further keep the mixture at 35deg C(95deg F) for 30 hours.
6.You can get white colored Kome-koji covered with white fungus.
Of course,you can homebrew your sake only from Kome-koji without
using steam cooked rice. If you can make Kome-koji by yourself,
you can save time and money.</pre>
brewing this as well(soon as I buy and start my first batch of red wine
that is
)From what I've read I need Kome-koji, Koji, or Koji-kin to do it. Does anyone know where to obtain these locally?
Here's a recipe I've found. This is for the hazy Sake. I would
like to brew the clear sake. I've read somewhere that the difference is
the clear is further rack'ed until clear then pasterized very slowly to
stop fermentation.
(Excuse my ignorance and possible missuse of the termonology)
[Equipment]
Electric rice cooker(steam cooker is better).
Basket to cut water.
Ten liters(2.6gal) enamel or stainless steel deep cooking pot with lid.
(Equivalent plastic or glass container can be used.)
Big spoon(stainless is better) .
[Procedure]
1.Wash and soak the 1500g(3.3lb) rice for about five hours and then
put the rice in a basket for at least 20 min. to cut water.
2.Cook the rice with 1800ml(0.48gal)water using the rice cooker.
Steam cooking is recommendable for better taste. I used a pressure
cooker to steam cook rice using stainless steel bastket suspended
in it.
3.After cooking the rice,cool down the rice to 30deg C(86deg F).
4.Melt the citric acid with 2.4liter(0.5gal) water in the enamel cooking
pot.
Citric acid will prevent the contamination of bacteria and add
slight sour taste to your Sake.
Depending on your taste, you can reduce or eliminate the Citric acid.
Also you can use Lactic acid or you can use a Lemon or Lime juice.
5.Add 400g kome-koji and well melt it by agitating with the big spoon.
6.In thirty minutes, add the cooled cooked rice and well mix by agitating
with the big spoon.
7.Pitch the yeast and place the lid on the pot and keep it at room
temperautre.
Lower temperature will cause slower and longer fermentaion and
will result in better taste.
8.Stir it at least once a day.
In two or three days you can enjoy very nice Sake aroma.
Be careful about bacteria contamination. I used 70% ethyl alcohol
spay around the pot and to myself every time.
9.In two weeks fermentation will seem to end.
10.Filter the sludge using a sterilized basket or cheese cloth. I'm using
a stainless steel 40mesh screen.
11.Enjoy the filtered Sake. Do not drink too much. Alcohol content is two
to three times more than beer. Cooling the filtered Sake is the better
way to taste. If you want crystal clear Sake,separate the further
sludge by decanting. This will result in great reduction of your Sake
yield.
The filtered sake can be matured in your refrigerator at least six
months for much improved taste.
12.Remaining sludge can be used to cook vegetable pickles in a
refrigerator.
A cucumber is the most suitable vegetable. (before use,keep the
cucumber in a container under two times weight at least 2 days
after sprinking slight salt (about 2weight% of the cucumber).
In two or three months,you can get sake taste pickles.
Of course you can put white fish meat and then grill them.
If you put soy bean cake (tofu) wrapped with cheese cloths into
the sludge,in a week you will be able to get cheese like tasty food.
How to make Kome-koji from Koji or Koji-kin
1.Wash and soak the 400g(0.9lb) rice for about five hours and then
put the rice in a basket for at least 20 min. to cut water.
2.Steam cook the rice. Steam cooked rice looks slightly transparent,
not white.
3.Cool down the cooked rice to 35deg C(95deg F). Put the rice into an
enamel or stainless steel thin container and add 1 to 2g of Koji or
Koji-kin and well mix them. Cover the container with water
moistened cheese cloth or cotton cloth to prevent drying.
4.Put the container in a picnic cooling box together with 40deg C(104
deg F) warm water bottles to keep the inside at 35deg C(95deg F)
for 40 hours.
The amount of the warm water will preferably be at least 8 litters
(2 gal).
If necessary, change the warm water to keep the temperature constant.
In 10 hours,mix again the mixture of the cooked rice and Koji using
a cooking sparula. Already you can notice the whitened rice and get
good aroma. I used a digital thermometer to measure the temperature
inside. It is very useful and convenient to keep temperature constant
without any expensive electrical temperature control device.
5.Further keep the mixture at 35deg C(95deg F) for 30 hours.
6.You can get white colored Kome-koji covered with white fungus.
Of course,you can homebrew your sake only from Kome-koji without
using steam cooked rice. If you can make Kome-koji by yourself,
you can save time and money.</pre>
