As a wine maker I am blow away by how great this recipe turned out! I think I'm just going to make it as my main wine because I can drink it right away vs aging it. The Nigori turned out even better than the clear Sake! The spirit of this drink is notable too. I get a real happy buzz from the yeast and Koji that is unlike my fruit wines.

@TheBruSho

Жыл бұрын

Love to hear this!!

@produceman13

Жыл бұрын

@@TheBruSho Sake and Nigori really helped my libido. They have B vitamins, probiotics and selenium I guess... I swear it helps me loose weight and also feels like a magic elixir every time I imbibe.

@OriginalFallofMind

Жыл бұрын

Some things never change. I love Nigori just like I like my unfiltered wheats. Lol

@georgetarbutton8752

10 ай бұрын

Well, technically Sake is a beer. It's made from grain....

@BasicPsychology101

9 ай бұрын

Yeast doesn't give you a buzz, it's Ethanol that does.

Went to a sake tasting last night, and YOU did a better explanation of the process than the “certified” rep that the sake company had! KUDOS!

@TheBruSho

2 жыл бұрын

Hahah wow that makes me feel good!

Been researching sake and rice wine making, this video is by far one of the most straight forward but still appears to follow the "rules" for brewing with koji. This is the method I'm going to try first. Great job Trent!!

@TheBruSho

3 жыл бұрын

Thank you so much, I appreciate that. And let me know how it goes! I’m still enjoying having this around for special occasions

@ianmcgregor9630

3 жыл бұрын

@@TheBruSho looking forward to trying this weekend , been all grain brewer for 20years, but this is very different- may look at trying to make soju or shochu down the track as well

@TheBruSho

3 жыл бұрын

@@ianmcgregor9630 those are on my list too, once I figure out distilling

I just got into brewing a few days ago with a batch of cider, and a batch of sake following this recipe. I initially had some issues with the rice + koji-kin, had to troubleshoot with external resources and my experience with fungi, so hoping to share some tips in case people run into the same issues. Or ideally, before they do, so they don't have to. 1) The rice washing and soaking steps are reversed. Not a big deal, but ideally you want to wash the rice until the water runs clear first, _then_ soak. Reason being, if you soak first, you're soaking the outer layer which gets washed away in the washing step, while not as much water gets absorbed in the remaining inner grain. Wash until clear, soak, another quick rinse, drain. Recommend draining for 30 min with thorough mix 15 min in. 2) The video doesn't go into "how to steam rice" specifics. You don't want to put the lid on as soon as you see steam rising - wait for a steady stream of it to fully penetrate the entire strainer of rice and seamlessly pass through it, and only then put the lid on. And if your strainer doesn't completely cover the width of your pot like in the video, make sure the steam is actually rising through it, rather than just around it. You'll get much more evenly steamed rice if the steam has a chance to work its way through it first. 3) It's really easy to undercook (or "understeam") the rice. Don't go by the 40 minute mark, and even if it looks and feels done when you stir it, it might not be. When it seems done, start taking a (sanitized) teaspoon every 5 minutes and chewing it. It's fine if it still feels tough and chewy, but not if there's any remaining solid uncooked material in the grain cores. 4) Don't keep the initial kome-koji rice in a pan or tray. It's fine to start with that to let your initial batch of rice cool down faster and make it easier to spread around the koji-kin, but as soon as you're done mixing in the koji-kin, you should move it to a large sanitized jar, for multiple reasons. First off, keeping it spread like that makes for a much larger surface area, which means it dries out much faster. Secondly, the koji-kin has much more work to do to colonize it all, meaning the process is much slower. Mixing every 12 hours helps, but isn't ideal. A larger surface area and a functionally open container + slower colonization = larger chance of contamination. So, after initially mixing it, put it in a large sanitized jar with the lid on, but just slightly unscrewed so gasses can escape. Basically, treat it as you would a fermentation vessel or mushroom grain spawn jar. The practically sealed container means you don't have to worry about keeping it humid enough, it's compacted in a cylinder with a much lower surface area so it's much faster to colonize, and it's extremely hard to contaminate compared to a tray (even if it's covered). You might want to shake this once during the first 12-24 hours, but further mixing only stresses the fungi and delays full colonization. 5) Temperature is very important. The video says to wait until the initial rice is at most 30°C so you don't kill the fungi. This isn't wrong, but it sort of implies 30°C is the maximum it should ever be at, which isn't the case. It can often reach 40°C+ when it's growing, and it prefers warmer temperatures during colonization compared to yeast and fermentation temperatures. So, 30°C is fine, but don't treat it as the "maximum" - it's the "optimal". The video does state 86°F (about 30°C) as ideal for incubation, but I guess my point is that you don't want to go significantly below 30°C either, or you'll have issues with slow or no colonization instead. My issue was a combination of things. Slightly undercooked and under-hydrated rice due to points 1-3, which contributed to further complications with drying out in point 4, and then I kept it at "slightly warm" (cca. 25°C) figuring it's "good enough". I was wrong. The rice felt dried out after the first 10 hours, so I had to apply much more moisture which is a contamination risk. Where the video has some initial solid colonization and the distinct aroma after 20 hours, mine had 0 signs of colonization or aroma after the first 30 hours. After looking up some detailed preparation instructions from Japanese koji-kin vendors, and thinking about my experience with mushroom spawn, I quickly figured out my issues. Transferred everything from the tray to a large jar, sprayed in more water because it still felt pretty dry, shook it up, and put it on some padding above my radiator at about 32°C. 10 hours later, I had a ton of colonization throughout the entire jar + an intense sweet aroma, and was pretty much ready to go for the large batch. TL;DR - Steam the rice properly, and keep your iniital kome-koji really warm and packed in a container that retains moisture, and you should have some really fast and trouble-free colonization.

@kaorumugen991

Жыл бұрын

Ok, so after trying out my sake… It turned out pretty good, definitely has that softer characteristic sake taste and is pleasant to drink. It’s not an ideal sake, however… two main problems that I have a pretty good idea how to fix, but it’s just theoretical until a get a chance to ferment another batch… 1) it starts off tasting very subtle and soft as you’d expect, but then hits you with an overly sour lemony note. This should be an easy fix - use the traditional lactic acid instead of citric 2) it lacks the expected depth and complexity. This is probably due to a single rice addition step, and I imagine it could also be easily fixed by just spreading the rice addition into at least 3 steps, with gradually increasing quantities and time between additions. Again, more akin to traditional methods Definitely still makes a good drink as-is, but I suddenly found myself on a quest to make the best homebrew sake imaginable for some reason :D

@g.h.7661

Жыл бұрын

Thank you!!!

@mpddude1233

Жыл бұрын

You are legit a savior. Had the same issue. No colonization. Ima move it to a jar and see what happens. Hopefully it works.

@mpddude1233

Жыл бұрын

Bro I tried it and I got growth. Absolutely legenf

@kaorumugen991

Жыл бұрын

@@mpddude1233 Glad I could help :) Just started my second batch today, so I’ll be reporting back in some 4 weeks about what effect the other two proposed tweaks (lactic acid and more additions) have. In the meantime, another very important tip for how to make your initial purchase of koji-kin go way further… If you’re using the same brand like in the video, it’s 10 g and probably cost $20, so $2/g. 1) Buy 1 kg of rice, prepare it for the koji-kin like in the video 2) Sprinkle and mix in with 2 g of the koji-kin, incubate until it’s completely colonized (white growth on 100% of the surface, or close to it) 3) Completely dry it under a low temperature ( 4) Reduce to a powder using a blender, store in a sealed jar/container in a cold, dark place, maybe with a packet of dessicant (not in contact with the powder) You now have 1010 g of koji-kin, and have effectively paid < $0.02/g. Well, plus however much you paid for the rice, but it can be literally the cheapest kind you can find - doesn’t need to be the fancy highly polished type that you want for the actual sake.

Time gives it everything clarity and flavor ,we made some 6months ago and it's been aging in the fridge. Only now have we started tapping into it. And the wine compared to then and now is like night and day. It's just one of those things where you make it but must wait to have it

@produceman13

Жыл бұрын

I've heard not to age Sake. But I wonder about that cuz wine yeast is pretty strong tasting...

@shibuigardenbungalows0420

Жыл бұрын

@@produceman13 fresh is rather bitter and sour. After several months or more aging the final product becomes smoother. It's not the same as beer where is ready in about a month's clearing time. Wine. ..all wine . .. needs to age

@produceman13

Жыл бұрын

@@shibuigardenbungalows0420 Good to know as I age all my other wines. I thought Sake was different cuz its more like a flat beer.

@shibuigardenbungalows0420

Жыл бұрын

@@produceman13 it fair to say that rice wine is unlike other wines made with fruit and because is made with grain one may call it beer.. However, in Asia regions, rice wine is commonly made and different regionally in tastes and the process in making it. One thing that really separates it from beer and more like wine is that it's not mashed into a wort. The steamed rice is fermented and aged and the extract liquid squeezed out... Whereas with fruit wine the liquid is squeezed out and then fermented and with beer wort the grain is added to a ratio of water, hops are added then strained and then fermented.. Sake, and other rice wines are fermented rice. NOT the liquid. The final liquid that is squeezed from the fermented rice "After Fermentation" is the finished end product "wine"..it can be consumed immediately and it's taste will be somewhat similar to lemonade or aged to smooth out the sourness.. I have made rice beer but it'd process is different from the wine and more directly much more like beer in that I soak the rice overnight, drain the water and allow the rice grab. to sprout, then dry it and malt it, crush it, mash it, strain it, add hops to the wort and cool add beer yeast and ferment cold. Later bottle and Lagar. Tastes great ..red rice or black rice has a slightly sweet taste, works well with sarache ace hops

@produceman13

Жыл бұрын

@@shibuigardenbungalows0420 Wow! Thanks for this very concise tip and info. It makes complete sense to literally make beer out of the rice. I'll have to give it a try for sure. There are so many Sake recipes out there... it makes sense that different regions have different methods.

I've never brewed anything before but this looks simple enough. Perhaps sake will be my first. Thanks for the tutorial it seems pretty easy to follow along to!

@TheBruSho

2 жыл бұрын

Yeah it’s not too hard, just a few steps and some key details to nail. But well worth it, good luck!

I was inspired to brew in this extract method! I’ve been researching sake making for years now, having fallen in love with sake. Coincidentally, I have all the same ingredients. Thank you musho! 😊

Wow this video was awesome. Mad respect for following the traditional techniques and really paying mind to producing a quality and authentic product.

Thanks for explaining to enzyme/koji process! You quickly cleared up some of the confusion I had.

Another fantastic BruShoPro. Thanks for doing it. Definitely adding this to the attempt list.

Nice recipe, worked a treat for me. I used the cloudier sake for cooking and served the clear sake hot to accompany the meals. Very happy, nice one.

Wow! This is awesome, I may have to try this. I really love sake and learned a ton during this video. Great job as usual Trent!

@TheBruSho

3 жыл бұрын

Thank you! And give it a try. Super fun experience

Very clear content and well-delivered. I enjoyed this episode almost as much as your BIAB one - thanks!

@TheBruSho

3 жыл бұрын

Amazing, thanks so much for watching!

watching this after I am banned from my local pub

Hi Musho I’m Japanese living in Arizona.I’m so surprised that we can make sake in home! 😳that’s really good to know!Thank you for sharing🥰 I’ll definitely try it!

@TheBruSho

2 жыл бұрын

For sure! It’s a very rewarding process. I would love to do more types of fermented rice wines

@br5448

2 жыл бұрын

demo oishi deska? wakaranai, Momoume san.

@shihomomoume

2 жыл бұрын

@@br5448 Japanese sake,watashiwa daisuki desuyo🥰🍶

@br5448

2 жыл бұрын

@@shihomomoume watashimo demo Amerikajin tsukatannoney. Soshite wakaranai

@shihomomoume

2 жыл бұрын

@@br5448 you can speak Japanese!👍 But many of my American’s friends love Sake:)

I hadn’t thought about making sake before, but this looks pretty fun. Thanks!

@TheBruSho

3 жыл бұрын

Give it a try, it was definitely rewarding!

This is one of the best videos explaining the process of making the Koji to using it to make the Saki, I will be making this soon. Great video thanks.

@TheBruSho

9 ай бұрын

Appreciate that! 🍶

Thank you this is just what I was looking for.

whipped up a batch using these directions. after letting it cold crash for 1 day, the flavor and body turned out to be very much like a pinot grigio, which i believe was due to the liquid sake yeast i used. next time i might use a dry yeast like yours. but overall, it was a success! thank you for posting this!

Before watching I though I would never been interested in trying to make sake, now I am. Cheers!

@TheBruSho

3 жыл бұрын

Awesome! Yeah I never thought it was accessible for a home brewer before this

You got me so excited to try this.

Very nice. I have been wanting to brew some sort of rice wine for a while and this helped out with some of the steps. I will let you know how it turns out.

This is a very cool video…very enjoyable and interesting. It’s obvious that you really enjoyed learning a new process and experimenting with sake.

@TheBruSho

3 жыл бұрын

Yes, and thanks! Really unique experience and glad I finally did it!

Great training process! I have some sake I made that has been resting for 3 years. Will try it one day.

killer video braj! from the tunes to the history! Super rad u proposed in Japan, lets go back!

@TheBruSho

3 жыл бұрын

Thanks man. And I’m always down to go back!

Love the Totoro design on your bottle!

i think this is my favorite brusho episode so far cheers!

@TheBruSho

3 жыл бұрын

Awesome thank makes me feel good, hitting that groove!

I'm going to watch this at least 10times.....been looking for a way to make clear sake for years. Thank you so much dude 🙏 ❤ ☺

@TheBruSho

2 жыл бұрын

Amazing, I hope you have great results!

@beatsandpieces1937

4 ай бұрын

What is the shelf life once bottled I wonder?

Thank you 👍 my recipe comes out pretty good but I'm going to try your recipe, again thank you very much.

Great video. Thanks for sharing.

Awesome video Trent I thoroughly enjoyed it that’s one I’ve always wanted to try to make myself. It looks like it was definitely worth it maybe you've motivated enough now to give it a try 🍻

@TheBruSho

3 жыл бұрын

Thanks! Yeah man if you have ever thought about it then you should definitely try it. A little different from beer but not too different that it’s impossible

Great job! I have a ton of experience making spirits and wine, but this is like making wine & beer all in one; gonna try it!

i make Korean rice wine(makguelli) at home and it's surprisingly similar :) great video

Awesome. I love that the brusho is about about beer and beyond.

@TheBruSho

3 жыл бұрын

Thanks! Yeah it’s fun to ferment other things and get new inspiration

Amazing! Looks like a rewarding process! 🍶

@TheBruSho

3 жыл бұрын

It really was! 😋

I've made beers, ciders and meads for well over a decade, but was always too intimidated to try making saké. This video is what convinced me to finally do it! I am now on my (sixth? eighth? I've lost count!) batch and it's starting to get really good and I plan on scaling up to bigger batches soon. It's quickly becoming my favorite alcohol to make! Two things I have started to do differently from this, though: 1) I've started using lactic acid instead of citric. Traditionally saké uses water with lactic acid to prevent the growth of unpleasant microorganisms, and I must say I was floored by the difference in flavor between my last citric batch and my first lactic batch! I don't understand why the internet (and even the package of kōji spores I buy!) recommends citric acid. Perhaps it's easier to obtain in some places? 2) I found that K1V-1116 yeast comes closer to what I've come to expect from a saké. I know this is probably very much into the territory of personal preference, but I like the taste better- even if at least one friend of mine said they liked the EC-1118 batch better. My local homebrew store has special-ordered me a Wyeast saké strain which should be coming in within a couple weeks, and I'm very excited to see how that one comes out. Anyways, thank you for making this video. By far the best and most accessible beginner saké video I've found.

@rahulbr87

4 ай бұрын

How much lactic acid did you use and what was your batch size, out of curiosity? I was going to do 1ml of 88% lactic acid solution for 1g of citric acid, but not sure if that's quite right.

@mrhs5220

3 ай бұрын

@@rahulbr87 I'm only making one-gallon batches at the moment, and using about 1.5ml of 88% lactic solution.

great video, I may try this, thanks!

@TheBruSho

3 жыл бұрын

Thanks! Yeah give it a try it’s very rewarding!

that's very nice, thank you

I am from Odisha, India and here the santhal tribe makes a similar beverage known as handia using herbs collected from jungle. Also such drinks are pretty common in the nearby states as well. And I can say 4/5 days of fermentation it tastes great and have enough buzz to hook you up.

I really REALLY want to try this!

@TheBruSho

2 жыл бұрын

Do it!!

i know im a bit late to the party but i have done a lot of reasherch on Sake and though i didn't flollow this to the T it was a really really good sorce for information! Amazing Video thanks so much for making! I would love to see other things like this

Thank you 👍 I'm working on my second batch now, 2 gallon this time. First one gallon came out fine 😃.

Buenísima la explicación...!!!!! Saludos desde Argentina.. 👋🏻👋🏻🤗🤗

A quick note about the rice used in this video - it's Korean chapssal, which is used for brewing Korean makgeolli. In Japan, this type of rice is called mochigome and is used to make mochi, but not traditionally used for sake brewing. (There are breweries who use it, but it's more so considered experimental.) Still will be delicious, clearly, but I suggest looking for rice specifically grown and milled for sake brewing. I've been brewing makgeolli for a while now and getting very consistent and delicious results! I just bought some 60% remaining sake rice and sake yeast #9 and am looking to brew some sake this week, thanks to your video!

@TheBruSho

11 ай бұрын

I'm hoping to make Makgeolli at some point but I just used what I was able to find for this video. But like most things using the right ingredients can help make it even better.

@MikePouch

11 ай бұрын

@@TheBruSho I'd be happy to email you my makgeolli recipe. It's a two-stage brew I developed and has resulted in a consistent and delicious brew. There are also some options for playing with the recipe (adding berries, coffee, etc.).

@jjnolastname8386

8 ай бұрын

@@MikePouchif you don’t mind can I also get the recipe 😅? I’ve gotten into making some mead recently but I want to try something new!

@CutiePie-oj2lx

8 ай бұрын

​@@MikePouchI would also be interested in the recipe thank you

@MikePouch

8 ай бұрын

@@CutiePie-oj2lx I'd love to share it - unfortunately, I tried to post the recipe here, but my comment seems to have been blocked by KZread. I also tried to post my contact info, but it seems like that was also blocked. Frustrating!

Great video 🎉

Excellent video - interesting, with high production and editing value!

Wow, thanks for the video...I have fermented everything...I mean everything, peppers, cabbage, all fruits and barley to corn! Not rice yet...going to try this. Really enjoyed this vid!

@lazyplumber1616

Жыл бұрын

Oyster shooters!

Yo, just wanted to compliment you on the editing and filming. This is very quality and concise content for the amount of subscribers you have.

@TheBruSho

2 жыл бұрын

Thank you so much for that!

@freehongkong8732

2 жыл бұрын

@@TheBruSho no problem, looking forward to seing your account grow.

Very nice. Thank you.　美味そう

You've inspired me to try this. My dad and I are going to have a sake brewing contest now.

@TheBruSho

5 ай бұрын

That's so cool!!

I want to try this

I've been brewing beer for the last couple of years and have brewed a batch of mead. I've been dying to try to make sake cuz I love sake. I'm gonna try this.

I just found your channel and I love it. Thanks for all the how-to's! I've made a rice wine once using some 'yeast balls' from one of the Asian stores we have here. You crush them up and add them to the rice instead of the koji kin, and you don't need to add yeast later either. I think it's because they contain yeasts and bacterias and yeast foods altogether, but apparently the end quality is a bit of a crap shoot with these, haha. Anyways, I had a delicious result with a strong floral fruity fragrance and flavour.

@TheBruSho

11 ай бұрын

Oh wow thats really cool I haven't heard that, might have to experiment with that thanks!

Thank you from Asia!

Great job on this awesome guide!! Really enjoyed watching it. It was just the right length and your voice an explanation was crisp and clear. I have a question though :- why is using the straining process a big risk when brewing beer and not sake? What is different about sake (or other spirits) that makes it less susceptible to oxidisation?

@TheBruSho

2 жыл бұрын

I guess it just felt wrong from my beer brewing background, it might not be an issue considering the final product was fantastic, but I just know I would never do that to beer lol

Thanks for the tutorial.. after watching this, I'm now going to the liquor store and just grab a sake bottle 😂

Excellent

@TheBruSho

3 жыл бұрын

Thank you!

looking fwd to try this. its diff recipe then the one i follow. i make in small qty. it is beneficial for health

Great video buddy, love the content! I followed the recipe to the tee, but I found a pre packaged dehydrated koji rice on Amazon that I used. Day 4 and its bubbling up a storm so here's hoping 👍 would this be a hot sake or a cold sake?

Very nice sir. Here's a tip for you. Get a "proof & tralles" meter. After the Sake is finished fermenting, use it to find out how much alcohol is in the batch. People say it doesn't work for non distilled beverages which is not completely true. It will be just on the low end of the proof and tralles meter.

Niiiiice!!

I made this recipe a month ago. it cleared up nice but has a slight yellow color. this recipe seems similar to junmai sake and a slight yellow color seems normal. really smooth up front with some citrus notes on the finish. it is way better served warm.... thanks for the recipe!😊

That Totoro label on the sake bottle is fire!

@TheBruSho

3 жыл бұрын

“Hey let’s go!”

If you are making your first, cheapest sake, bread yeast should work fine. It tends to be less alcoholic, and some people prefer the flavor to wine yeasts. I appreciate you describing the notes the wine yeast you added for you! I now have an idea of what to look for if i can actually source the fancy yeast! By then, i should have the process nailed down. I love using it for cooking, and i can tolerate some bad ones as that's all i had access to before the stores stopped carrying it. Koji is an amazing thing. One of my favorite products was shiro koji, which was innoculated rice, water, and salt if i'm not mistaken. It made an amazing marinade. I'd definitely have to make extra rice! If i go to the work of getting koji, i'm going to make all my favorite things....and see if i can keep my fungus alive long enough to make several batches, if possible... more research needed!

I love sake and always wonder why they are not sold outside of Japan ( India) your video inspires me. God Bless you 😊❤

Great video my friend , I enjoyed watching the whole process , cheers 🍶🍶🤙🏼

@TheBruSho

3 жыл бұрын

Thank you! Glad you liked it! 🍶

@adityachowhan3239

3 жыл бұрын

🍶🍶

Can't wait to make some sake following your video! I have a bag of rice that's been inoculated with Koji, can I just grind that into a powder and use that you think? Great video and cheers!

Drunk slot of Sake, it is some good wine!👍

Nice

Awesome video very easy and clear to follow. Instead of making the Koji Rice are you able to use pre-made koji rice like miyako koji rice?? if so how much of that would you need to replace the koji you made from scratch and assuming you do same recipe as your video...any guidance is greatly appreciated

thank you

Cheers! D😃

Thank you for your video Please what method did you use in producing your wine

I tried this feciepe will filter today. Thanks

@TheBruSho

2 жыл бұрын

Sweet! Can’t wait for you to try it

Can't wait to try this, my wife's uncle owns 3 sushi restaurant and we normally have sake on hand

@TheBruSho

3 жыл бұрын

Oh wow that would be awesome for you to try and make this and have him taste it!

Was hoping for a kill bill "waaarrmmm saaakkeee" reference but still a soild vid non the less! You gotta do a blind taste test now 🤘🍻

@TheBruSho

3 жыл бұрын

Hahah yes great movie and reference, thanks!

ah! for heaven's SAKE!

Would this recipe fit in a 1 gallon glass fermenter? If not what would be a good ratio of ingredients to use for a 1 gallon fermenter? thanks!

I used this same recipe with awesome results! My only problem was that the nigori was still going after bottling. Explosive when opening!

Awesome video Trent! What are your recommendations for pitching temperature and fermentation temperature?

@TheBruSho

Жыл бұрын

Hey great Q! if I were to do it over again I would try and ferment this around 65F for the first 3-5 days and then slowly raise to about 70F

Sake bomb for the win!!!

@TheBruSho

3 жыл бұрын

🍶💣 Thanks for watching!

Nice video man, didn't know you could make sake this way (with a champagne yeast). Will it contaminate my brewing equipment (the koji) ?

Great video! Clear and simple. Please can you refresh the links to buy though? They are all out of stock now

Eres el puto amo!!!

Stinky-Cheese-Head Man graphic was used. Great video!

I have never made sake before but i do make mead. Ill try my 4x4 yeast that i use for my mead and see how that works out.

Back in the day I used to make rice wine... My friends and I had some wild nights drinking that. Most of them we don't remember 😅😂

Can you do a video making sake with different kinds of rice? Could be an interesting experiment especially if done with controls

What happens if I use Chinese yeast- mold balls (the white balls that come in 2s) instead of the koji starter and etc? Will it just result in some sour tangy thing?

You know, I've been watching so much anime for such a long time, yet I never asked myself how sake is made, lol. Then I watched Takunomi, an anime about 4 drinking girls, and voila, my mind was blown. Anyway, I love your glasses :o Skull-shaped, that's hardcore! But man, it takes a few days, you gotta check every 10 hours, way too much effort :D Rather just buy a bottle, haha.

@TheBruSho

2 жыл бұрын

Hahah yeah it’s not as easy as cider or something like that. But it is quite rewarding if you take the time to make it on your own.

Thanks for the previous reply, will be starting this on Monday, would using too much koji kin be a bad thing. I have 2 times too much , if i used it all would that be a problem. If it wouldnt be a problem to add that much would i leave it for less than 30 hours

Hi great video, really enjoyed i actually am going to try make it myself now, could i use mixed acid instead of citric or should I get citric acid

@TheBruSho

2 жыл бұрын

I think go for citric acid or hops if you can get them easily. I'm not sure an acid blend would have the same effect

I racked th e brew into a gallon jug and will let it sit for awhile. I tasted about 4oz of it milky white kind of floral/fruity it was very strong I thin.

Could you use ale yeast? I wonder what the results would be?

Depending on the alcohol content, how long does sake keep? Does it change with age?

Can you steam the rice by cooking it in a zojirushi/rice cooker, or would that make it overcooked?

Sake! sakeee!

Great video, and one question. I'm a noob at fermenting, have never used any of this equipment before, and that part about the airlock went by pretty quickly. Not sure what you're doing, step by step with it--is there assembly involved, does it matter the depth of the mixture in the container, and what's the spray bottle for? Otherwise, seems like a very clear and comprehensive overview. Thx

@TheBruSho

Жыл бұрын

So in both the spray bottle and the airlock is Sanitizer (made from StarSan, a common home brewing product). This helps keep your tools and stuff sanitary so no infections happen (check out my video on cleaning and sanitizing). And as far as how much to fill up an airlock there are little lines on it to tell ya

We can make sake with other kind of rice? For example uncle ben's style rice (parboiled) or not?

I have that same skull shotglass! :-)