we made this about 6 months ago and put the bottles in the fridge. We did not use miso we use the koji. We soaked glutinous rice over night and steamed the next day after it cooled I put the yeast balls, after about one week I added 1.5 liter of water for every kilo of rice .after about 40days I strained the rice and squeezed all the liquid from the rice with a cloth. From 3 kilo of rice I got 8liter of wine. As I said before we put the bottles in the fridge. Now 6 months later we tested the taste. IT IS SPECTACULAR!!! perfect for celebrating the New Year! Happy New Year thank you!
@@cicidahlia2271 no, no sugar. The rice fermented into sugar and thus became very sweet before fermented to dry. I don't really recommend using miso as it's salty and salt works against the yeast. It's also not really necessary to use Koji either. Good rice wine can be made with just the Chinese yeast balls and steamed and cooled glutinous rice with no added water
I’ve been researching all day and you’re the first to add water, a lot of water. It was still quite alcoholic? I think I’m going to use both of these recipes and some other stuff I learnt on other videos. I’m going to buy a syphon too. I want crystal clear. Just saw one flavoured with cardamom, cloves and cinnamon. Another with blueberries. Excited.
I like sake, because it doesn't give me a migraine or hangover, which I get from most other drinks. It also works the best for relaxing my muscles, but maybe that's just because I drink it warm. I find it very easy to get drunk on.
You used miso instead of koji? It's clever and surprising way to make sake. No or few japanese will notice that miso can be used in that way. (I'm japanese and interested in fermented drinks.)
You should put it in the freezer for one hour rack it off and let it sit tell room temperature then put it in the freezer for another hour rack again get rid of most of the sediments the cold helps a lot
Koji takes about two days to grow. U had it sit for a week though. I suggest doing again but with paper towel covering the bottle for the Koji part. 1. Maybe use culture packet to avoid salt flavor. I think the salt sitting for a week would make it bitter like pickled jalapenos. 2. I don't know if only the top would get Koji because of air exposure at the top of bottle. Instead of traditional flat surface. Good video nonetheless. I will do both ways and tell u how it goes.
he immediately used the wrong type of rice :)) "little bit sour" because he should have used the fat round sticky high sugar type of rice. However, he did use quite a cool and fast method. that was nice
No 👎 brewing yeast or Follow this video 😉 Homemade YEAST for WINE, BEER and BREAD - How to make YEAST from scratch ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-XzPaINFECzQ.html
Its used to let the gas out that are producing during the fermentation, without letting air or dirt in. Some say you could use a ballon ore something like that, but thats bs, it dosnt work well. Just buy an airlock like this one, its about 2 bucks.
@@vonanthonymacaraig9163 Well, the yeast consumes sugar and transforms it to alcohol and CO2. But, unfortunately, rice itself doesn't contain much sugar in its natural form, so you need some kind of enzyme to decompose the rice and bring sugar out from it first, and then the yeast will be able to consume this sugar. What I'm trying to say is -- yeast ball or koji will do, because it has some kind of white mold (which provide the enzyme) and yeast, but bread yeast won't do unless you put some sugar into your rice before starting the fermentation.
First, that is not Sake. Second, that is an expensive way to make rice wine as he used 1 kg rice and got lett than 1 Imperial pint of rice wine. nuf sed. plamuk aka travellingchef
Soy la única que habla español ¿si?, Ok.... Yo en el vídeo cuando el tipo habla: khe verga >:"v no entiendo nada. Solo los que hablan español entenderán ;"v
No Follow this video 😉 Homemade YEAST for WINE, BEER and BREAD - How to make YEAST from scratch ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-XzPaINFECzQ.html
@Magnibus Beer is making tired and has so much CO2, it´s pretty hard to get drunk. With Sake it´s easy and giving a good high :-). Try it, but please buy a good one.
tip: when you are straining the fermented rice you can use a small ladle against the strainer to push down more liquid. theres a technique in motion but if you get it down youll have more product
Great way to make homemade sake but I have a question, Did your sake taste like miso soup? because you have added the miso soup ingredient into the rice.
Thanks for the video. Especially the tip about the miso. One question what was the net. result in ml from that 1 kilo of rice you started with. Ciao from Ollanda
Sake isn't rice wine, but Japanese rice wine. There are many different kinds of rice wine in the word, Chinese rice wine being the earliest rice wine in Asia.
Most japanese rice is grown in California anyways. So, really, the distinction is pointless at this point. Location doesn't make the grain, sorry to say. Neither does the fermentation process. It's all the same roughly.
You didn't use any sugar? I have been making Makklli and and cross between Rice Wine. One time I drink some I have actually let set in the frig for a long while . It was wonderful. I just can't seem to let it sit long enough. Thanks.
Hello, nices videos and explanations. Thanks. I would like to know if i may used saccharomyces cerevisiae (regular bread yeast) instead of Koji if possible, with would be the amount for 1 kg of rice and which tipe of rice is better?
Dude, don't use baker's yeast to make alcohol. Technically it can work, but the end product tastes like ass and can potentially be biologically toxic. If you can't find koji locally Amazon sells Chinese yeast balls for just a couple of dollars per handful, and it's not hard to culture for continuous use.
koji is not yeast and buying chinese yeast instead will not help either- koji breaks down the rice so the yeast can eat it, you need yeast AND koji for sake
I just bought Chinese yeast ball 👩🍳👌 do I really need to ferment the first step using Miso? I'm going try to skip that part using only Chinese yeast ball and using sticky so exciting if it won't work then I m definitely getting back to your recipe 👌👩🍳 Thank you for sharing 💖
start with mead if you have never done alcohol before- most foolproof starter alcohol, easy to find ingredients and honey is naturally antibacterial so less chance in it going off before yeast gets a footing. this guy is a genius using miso paste for koji mold... I never considered it as an option lmao
I would ferment in glass. Plastic is not a good container for the process as it can become a part of the chemical process. The miso was a nice trick tho!
Thanks for your instruction. I've tried also with miso but my airlock doesn't have any activity at this first fermentation. maybe the free space in my bucket is to much? It's a 10 liter bucket with 1 kg of rice. Any Idea?
il fatto che sia venuto acidulo dimostra che qualcosa è andato storto durante la fermentazione, molto probabilmente il fatto che nulla di quello che hai utilizzato fosse sterile ha favorito la nascita di batteri ed ha "distrutto" l'alcool. Per il futuro, sterilizza tutto ed utilizza il vetro. mai la plastica. Inoltre a 9:50 puoi vedere i due strati, uno di sake e l'altro di decantato, avresti dovuto sifonare con un tubo il sake, non versare orizzontalmente, nei secondi successivi si vede il sake diventare sempre più bianco ed a 10:01 come il decantato stia girando su se stesso, quindi si è mosso all'interno della bottiglia e riversato nella bottiglia più piccola. Mettici più impegno la prossima volta, non ha senso rovinare un mese di lavoro per errori grossolani come questi.
Very interesting, thanks. Couple questions, does the miso give it a bit of a salty taste? How long can you store the fermented rice that is kept in a glass jar? Thanks!
Hey no spectacular hand motion at the end, I guess you weren't too impressed by it, especially for an Italian it doesn't really compare in body & taste to a good rich red wine.
@@Spectacular-cuoredicioccolato i have read another sake recipe and author told,that sake should be pasterized after all,beсause kodji is kind of poisonous\could be harmful or something like that,so i checked a few sake recire trying to understand how it works.thanks for answer.
