you can use regular rice, but you should use the short grain varieties and wash extremely well. Our rice in the states is heavy fortified, I actually have a batching starting right now. I bought the Koji-Kin from some online shop, to my surprise the mold seeds came from Australia. The Mold is apparently very resistant to extreme conditions in spore form. First you make the rice and you pour the mold spores in, then after that sets you make more rice throw it in add water and yeast then you wait. no need for a fermentation bucket, I just use a stock pot. A old brew kettle should work fine just make sure you got a lid or cloth to cover it.
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Since the dawn of time man has struggled to create and understand.
I've used something like OP's recipe. I didn't use any raisins, just rice, sugar, some yeast nutrient and champagne yeast. Fermentation was crazy. The airlock was bubbling at an almost constant rate.
It was a five gallon batch, but it actually yielded only a dozen 750ml bottles worth. The rice soaked up most of it. It was very cloudy, not like the store-bought sake I've bought before. As I understand, cloudy sake is called "nigorizake" so that's what I consider it. It's either that or "doburoku". I don't know the difference and I'm not weeaboo enough to really care.
Whatever it is, it's damn tasty. It came out a lot sweeter than I expected, but it's not cloying. I didn't take any gravity readings, but the next time I whip up another batch I will. I'd also like to try using real koji-kin, too, but I'm really happy with the results of my first batch and want to see if I can get the same results a second time.
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Current projects: JAOM, Cyser, Imperial Stout
Bottled: Nigorizake, Mead, Apfelwein
So, racked the question mark sake out of the gallon jug it was fermenting in. It was initially cloudy, and tasted very much like hard cider, not really what I'm accustomed to thinking of as sake.
After a few days in the fridge, tried it again, and the cider taste was a little milder, and I could smell something vaguely reminiscent of sake. It was much sweeter than the sake I've had, but the finish was when I could taste something like sake in the flavor. It also cleared up substantially as some of the sediment settled out, and now has the color of a pale white wine. The guy who said that this might end up like raisin wine was probably not far off, but I think the sake yeast I used may have given the finish some sake character.
Thanks to all who posted for the valuable discussion.
Hey, thanks for the welcome back, Nurmey. =) I don't always remember to check in on this site for sake questions or discussions, usually just when I start seeing a lot of referred hits on my web site coming from here. Thank goodness they have that "similar threads" thingy at the bottom that points me to all the sake discussions that haven't mentioned my site. That having been said, I'm always available to answer questions.
How are things in Omaha these days? I have family on my mom's side who live there, but I haven't visited there or really heard from them in...oh...about 20 years. My wife still doesn't believe me that there are actual brick streets there. =) But, being an Alaska Native who hasn't traveled much, she hasn't really seen too much in the way of infrastructure or architecture that's more than 50 years old.
Hey, thanks for the welcome back, Nurmey. =) I don't always remember to check in on this site for sake questions or discussions, usually just when I start seeing a lot of referred hits on my web site coming from here. Thank goodness they have that "similar threads" thingy at the bottom that points me to all the sake discussions that haven't mentioned my site. That having been said, I'm always available to answer questions.
How are things in Omaha these days? I have family on my mom's side who live there, but I haven't visited there or really heard from them in...oh...about 20 years. My wife still doesn't believe me that there are actual brick streets there. =) But, being an Alaska Native who hasn't traveled much, she hasn't really seen too much in the way of infrastructure or architecture that's more than 50 years old.
Funny you mentioning having relatives in Omaha since I live here but my relatives are in Anchorage (my home town). Tell you wife that there are still brick streets in Omaha and they are very bumpy to drive over.
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