1500g(3.3lb) rice,
400g(0.9lb)Kome-koji,
5g(0.18oz)citric acid
Water.
5g (0.18oz) dry bread yeast. Or equivalent amount of Beer Ale yeast,Wine yeast or Wyeast Sake depending on you taste.
You will be able to get Kome-koji made from Koji or Koji-kin, a kind of white fungi, together with steam cooked rice at your grocery stores or homebrew stores. If you only can get Koji or Koji-kin, you can easily make your fresh Kome-koji together with steam cooked rice by yourself using your picnic ice box. Later I will show you how to make Kome-koji. If necessary, I can send you some Koji or Koji-kin by air mail, because Kome-koji is too heavy and too easily going bad to send over the ocean.
Equipment:
Electric rice cooker(steam cooker is better).
Basket to cut water.
10liters(2.6gal) enamel or stainless steel deep cooking pot with lid.
(Equivalent plastic or glass container can be used.)
Big spoon(stainless is better) .
vivienne98 : 2007-01-19#11
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 the Citric acid. Also you can use Lactic acid or you can use a Lemon or Lime juice.
5.Add 400g koji and well melt it by agitating with the big spoon.
6.In thirty minuets, 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.
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 best way to taste. If you want crystal clear Sake,separate the further sludge by decanting. This will greatly reduce Sake yield.
12.Remaining sludge can be used to cook vegetable pickles in a refrigerator. A cucumber is the most suitable vegetable. Of course you can put white fish meat and then grill them.
vivienne98 : 2007-01-19#12
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 30deg C(86deg F). Put the rice into an enamel or stainless steel thin container and add 2 to 3g 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 ice box together with 35deg C(95deg F) warm water bottles to keep the inside at 30deg C(86deg 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. Very useful.
5.Further keep the mixture at 30deg C(86deg F) for 30 hours.
6.You can get white colored Kome-koji covered with white fungus.
If real "Amasake" is available (sake sludge mixed with suger is not real amasake),directly pitch dry yeast in a bottle.You can brew Sake.
vivienne98 : 2007-01-19#13
第二种(ZT)
Equipment required:
rice cooker, pot and steamer, or even a regular pot
glass quart canning jars
measuring cups
measuring spoons
cheesecloth
vivienne98 : 2007-01-19#14
Ingredients:
rice (short grain japanese rice preferred)
koji 酒曲
lemon or lime juice
yeast (beer or wine yeast preferred but baking yeast will do)
water
Per jar, you will use:
1 cup of rice (uncooked)
1/2 cup koji
1 1/2 cups water
teaspoon lemon or lime juice
1/2 teaspoon yeast
vivienne98 : 2007-01-19#15
Begin the night before by soaking your rice, submerging it in a bowl of water for at least 8 hours. This is to ensure you have the proper moisture content in your rice, which will affect the flavor of the finished product. Once soaking is complete, you'll need to cook your rice. The best rice for sake will be steam cooked, but if you have to, you may use a rice cooker or your may cook it in a pot. Steaming your rice will leave the outside more solid, giving the fermentation process longer to complete which results in a better tasting sake.
vivienne98 : 2007-01-19#16
Next add your 1/2 cup of koji per jar. Add your lime or lemon juice which acts as your citric acid in the brewing process, then add your yeast, and finally, water.
At this point you might consider using a paper towel with rubbing alcohol on it to clean off the rim area of the jar. This removes stray rice and contaminants from going rancid, which would affect the flavor of your sake. Place the lid, upside down, on your canning jar, and tighten the band. Now, shake your jar vigorously to completely mix the contents. I write the date on a piece of tape and place it on the top of the jar to remind me of when it was made. Place your finished jars in a cool dark place. Tighten the band on the jar and shake the jars daily, then slightly loosen the band again to allow gas exchange. You will notice the fermentation within a few days. Small bubbles will form inside the jar, rising to the top. After 2-3 weeks, the fermentation process will end. You'll know the brewing is complete when you no longer see any bubbles forming in the jars, and you'll notice the solids settling at the bottom of the jar.
vivienne98 : 2007-01-19#17
Once the brewing is complete, you need to separate your sake from the lees, or solids, in the jars. I find it's best to use a cheesecloth, squeezing the solids firmly with clean hands to separate as much liquid from solid as possible. Keep your lees, they're a great marinade for fish. If you plan on using your sake within a month you can simply bottle it and place it in the refrigerator. If you're going to keep it longer than that, you need to pasteurize your sake by pouring it into a pot, then raising it's temperature to 140 degrees Fahrenheit (60c) for about 10 minutes. Your finished sake will be an opaque white from stray lees. If you want your sake to be clear, leave it in the refrigerator for the solids to settle, like in the bottle in the picture here.
Serve your sake warmed by pouring it into a sake serving bottle placed in a pan of water. Your finished sake should have an alcohol conent of 15-20%. If your sake ends up a bit too strong for you, you might consider adding a teaspoon of sugar per serving bottle to cut the flavor if it's too harsh. Enjoy!
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