Aspergillus Oryzae (or even Rhizopus for that matter) is not a bacteria, but a fungus which is not quite a yeast. This type of fungus converts the complex starches in the rice to simpler sugars which are then fermented into alcohol.. that explains the sweetness and the alcohol with fruity flavor. Great videos guys. Thanks.

@GNP3WP3W

2 жыл бұрын

All yeast are fungi…

@duffpaddy3996

2 жыл бұрын

@@GNP3WP3W not all fungi are yeast

@theforgottengod

7 ай бұрын

@@GNP3WP3W yes but not this one. This one is more like a mold.

@zzdomezz

3 ай бұрын

in my country we use Amylomyces rouxii and Rhizopus to convert rice to sugar. search "Sato" for information

@markdocram1065

Ай бұрын

Yes a fungus among us. True. Analyze enzyme

I think the reason why we all love your channel is because your methods are not only approachable but also rivals traditional or proper ways to do things.

@CitySteadingBrews

3 жыл бұрын

Bot Gadet, thank you for that. We try really hard to make sure everyone can do this, like it’s supposed to be!

This video just popped up in my feed, I'm living in Hainan Island China, my wife is local, and my mother in law makes this wine. This wine is famous here, the local minority groups are well known for their rice wine, and it can be bought in just about every local village. Some small differences, they dont use a water lock, just a damp clean t-towel over the jar. They don't add water, simply spread the sachet contents over the rice. The rice itself is simply known as sticky rice, (it's also used in many sweet desserts), everything else is more or less the same. The rice breaks down a lot and the final product can be quite cloudy if not allowed to settle. The alcohol content is (usually) not very high, and the wine is used more for medicinal purposes. Even on the island though there is a lot of variation as to how it is made with some of the (more professional) guys producing wine with a kick. Nice video, well done guys.

I have never been more excited for a part two of something.

@CitySteadingBrews

3 жыл бұрын

We thought it needed some more clarifying!

@wtfpwnz0red

3 жыл бұрын

And a part three!

@PacesIII

3 жыл бұрын

@@wtfpwnz0red Maybe a part four!!! The Sake Saga! The Rice Wine Chronicles!

@mycrazylifewfawnlisette3582

3 жыл бұрын

@@PacesIII I'm looking forward to all of The Saké Chronicles too!! Or Rice Wine Chronicles, either way looking forward to next/all Installments.

@PacesIII

3 жыл бұрын

@@mycrazylifewfawnlisette3582 Love all the CS vids. Except for that one. You know the one. There's always one.

Glutinous rice always gives you sweet rice wine. I prefer this over normal sake cause it's very easy to drink

This is really interesting. I've never done this but I have grown koji many times to make soy sauce, miso and other experiments. The koji fungus is really interesting. It creates very unique enzymes that are capable of breaking down amino acids to make them taste wonderful. Koji grown on rice or barley to me tastes fruity but also like ham. Koji is sold as spores but the leavening you bought is koji rice (also known as malted rice) that has been ground up. This malted koji rice is a fermented product but because of the enzymes produced in the harvested koji it is also capable of another kind of fermentation. The enzymes can be added to other things (like grains or even to cure meat) and will break down amino acids to produce umami flavors. That's how soy sauce and miso is made. I've never made rice wine but I am fascinated by koji and I hope that helps. I appreciate all your efforts!

@clintonhoush1088

3 жыл бұрын

With this most excellent write-up by Bryan above, you could have introduced wild yeast spores WHILE putting in the fermenter. With all the other various ferments going on, the room you are filming/building/bottling in will be like an old school Bakery/Brewery where the yeast is actively living in your environment and falls into new batches. Nature at its finest. :) So you could have a lot of Koji but also some 71B(east), Bread Yeast, and/or any other strains you've used over the years. Just something else that might be a good factor in your favor.

@braynechoblue

3 жыл бұрын

@@clintonhoush1088 Your mention of wild yeast reminded me of amazake. There is an amazake recipe in the Noma Fermentation book that is similar to the City Steading rice wine. They used koji barley + EC-1118 yeast. The book says traditionally amazake is made with fresh cooked rice. One step the Noma restaurant does is heating up the koji + rice + water to 140 F for 8 hours which is the most effective temperature for the koji enzymes. Of course you'd need to add yeast to the cooled mixture rather than relying on wild yeast. I think the rice wine might turn out similar to amazake which is described as a combination of beer, cider and young wine.

@clintonhoush1088

3 жыл бұрын

@@braynechoblue Now this sounds like a damb good recipe, sir! Would leave a lot of iteration room and unique profiles based on season, region, and grow technique. Once the Christmas wine is done, going to look up more and give this a go. I can't grow rice in CO but everything grows great here. Super glad I scrolled the comments today.

@TheNutbrittle

3 жыл бұрын

I have made koji rice from koji-kin (aspergillus oryzae spores), and I use it to make rice wine and amazake 🙂 You need to aerate the rice mixture by stirring a couple of times a day during the first couple of days. Also a 3 or 4 stage fermentation process results to better tasting wine. 🙂

@kaisersose5549

3 жыл бұрын

Do you happen to know if they actually malt rice? That is to say: sprouting rice that still has the hull & was never polished, drying it at low temperature and grinding it for use? It wouldn't give the flavor of the converted amino acids, but it would convert the starches to fermentable sugars. The rest of the grains produce maltase and amylase when sprouted, so I assume that rice does too. Should my assumptions end up being correct, malt from any grain would function equally well.

Molecular Transfomigulation sounds like something from Calvin and Hobbes.

You brought this video along at the perfect time. My favorite video to date.

I strained my rice wine today, started it 3 weeks ago and it is wonderful. Its so sweet, creamy, touch of tang , i love it. Ps. It's a tad heady so be careful. Now its in the fridge doing its thing. I cant wait til it's done so I can share it. I love your channel and thank you for sharing your brewing journeys with us all. God Bless.

@D33Lux

3 жыл бұрын

Why do you put it in the fridge? To ferment more? How long do you keep it in the fridge before you can drink it or can you drink it after you strained the rice after 3 weeks of fermentation. thank-you.

I'm pretty sure that a trip to Japan is in order to nail this all down.

@CitySteadingBrews

3 жыл бұрын

Now accepting donations! :)

@D33Lux

3 жыл бұрын

@@CitySteadingBrews When this rice wine is finished, does it need to be refrigerated or is it a liquor that won't go bad? Thank-you

@FunkyFyreMunky

3 жыл бұрын

@@D33Lux General rule of thumb with rice wines is to pasteurise it, or chill it and drink it quick.

Can't wait for part 3!! This series rocks

Seriously can't wait to see the end of this. This is definitely my next project!

this is a really fun experiment, what i love is that we are learning as you go, but you two are learning as well. so we get to go on this journey with you two together. thank you for this vid update, i am already looking forward to the next one lol. as always you two rock, keep up the great work.

I love seeing you all make a new thing and experiment like this! Seeing the thought processes and the planning and the reactions to community feedback is fantastic! Once I get an empty fermentation vessel I am probably going to have to give the rice wine thing a go after seeing your reaction to tasting a brew this young. I can't wait to see the next video on this!!

@CitySteadingBrews

3 жыл бұрын

Thanks so much!

Amazing cup! Beautiful artistry!

Dear Brian and Derica, some info: 'Multiple-parallel-fermentation' is the unique process in rice wine of yeast and mold fermenting together at the same time. 'Aspergillus oryzae hyphae', also known as kōji mold (yep its a mold!) changes the starches. 'Rhizopus oligosporus', used to make tempeh (also a good mold!), adds flavour compounds, kinda like bacteria in a sour beer. Makes it taste extra good and fruity! Most packet rice wine starters I've seen have yeast, even if they don't say; but if you ever get one that doesn't, you can just use 71Beast! :)

@magiofthoth

Жыл бұрын

Lalvin 71 = 71beast?

Hey, this was a great introduction to rice wine and I look forward to making it in the future!

I made rice wine myself about 3 weeks ago going off of my own research. Watching your video cleared up a lot of my doubts and questions. My rice wine was made just like yours! This is a wonderful and informative video. Thanks!

8:09 you're doing everything perfectly right. Rice wine is made using a different method than fermented fruit wines or malted grain beverages. Its clear you're unfamiliar with the method from your commentary, but your execution is flawless so far.

Early and proud of it! All your videos are incredible. You two are very insightful and have helped me make some delicious drinks. Keep being awesome!

@CitySteadingBrews

3 жыл бұрын

Glad to help!

I love you guys! Even after so much time together, there's still stuff that you didn't know about eachother, that makes you go "Oh wow!" just like at 3:07

The label will read Sticky or Glutinous rice. My Mum-in-law makes it in Thailand, great stuff. You did it right, I asked her! She makes 5 galls at a time, muslin cover, ready for parties, drink it young!

@Nittytash

11 күн бұрын

What do you class as young ? thank you.

@CitySteadingBrews

11 күн бұрын

Immediately after fermentation

You guys are making me want to try this a lot more now! But I want to wait to see the finished product 🤣 thank you guys for the videos!

I have also looked for a method for rice wine and I found a lot of contradictory stuff. Thank you for showing a concise way of making it. Also adding more rice to it it feels like a step feed to me. With your colony already established it'll be interesting to see how long it takes to break down the new rice.

You guys are awesome, I'm currently in the process of buying a house and your videos have given me inspiration to have a go at a few of your recipes. Thank you so much for the videos ☺️

I’m excited for this! Keep us posted! Japanese plum wine is tasty too, so I hope that you guys will attempt that one day

On a linguistic note, in Japan, if you say go into a bar and ask for sake (which you usually pronounced osake - oh- sah-kay, the O is an honorific added to certain nouns, and it is sometimes rude not to add it) They usually will know you mean rice wine, this is because even though it means liquor, when you ask for other types of liquors you usually use loan words like uisukī for whiskey or jin for gin. That was my experience anyway. Great video by the way, I 've been making rice wine for about a year now, and have never gotten around to aging any of it, its just too tasty, lol

@wmd40

2 жыл бұрын

Osake just means alcohol. Sake is a certain type of alcohol. But going to a bar and just asking for "sake" would be like going to a bar in the US and asking for "beer". There's so many types of beer/sake that they wouldn't know what to give you, have to be more specific.

I'm eagerly awaiting the next phase of this video & brew! If it's as lovely as you describe, it will be the next experiment on my to do list :)

This is super interesting, can’t wait for more rice wine videos

I've been wanting to try and make rice wine for a long time, but I've always found everything online pretty confusing. I'm so glad you guys are doing this!

@CitySteadingBrews

3 жыл бұрын

You are so welcome!

I would absolutely love to see another video about rice wine. I think it's phenomenal that you guys made it and you shouldn't let people tell you you're doing things wrong.

Just love your videos, making my first mead at the weekend based on your basic recipe. Keep up the great work 👍👍👍👍

The yeast carries the fruit notes. Thats why rice wine with no fruit has those notes.

@tachikoma805

3 жыл бұрын

Try "Mu" daiginjo... tastes like Melon water. Best Nihonshuu ever.

awesome video. you guy rekindled my love for homebrewing and I'm happy say in the next three years I'm going to work to starting my own vineyard/meadery.

Awesome video! It was interesting to see you guys out of your comfort zone (if thats the right way to put it), doing something you haven’t done before unlike a lot of your meads that you’ve either done before or its the same process so you normally know what to expect. Can’t to see the next video on this

@CitySteadingBrews

3 жыл бұрын

Glad you enjoyed it!

I’m watching listening and am really excited have tried many sake’s and like thx again

That looks awesome guys !

This is epic I’m totally going to try this!

yay this is really exciting!!! don’t worry about the pretentious brewers!! you guys rock!

You have me hooked, I took the bait. I'm planning on trying this next month.

How interesting! I won't make this, for lack of time and knterest but man was it interesting. Fruity flavor out of rice? Increadible! Great video

Can't wait for part three!

Did someone seriously have to try and correct how to say "sake"?... Thanks for doing this so I don' have to mess up 100times guys!

@CitySteadingBrews

3 жыл бұрын

MANY MANY someones, omg. How I pronounce it has nothing to do with what it is, lol. But yep, people... on the internet. They also argued that rice wine and sake are totally different things. Hint: they're not. Same thing, different country of origin.

@NapFloridian

3 жыл бұрын

@@CitySteadingBrews I remember back in the days while growing up in Europe (Spain) people in the 80s gave a holy-f**k on how to pronounce a English word, a German word or even any other word...then came the 90s, and even worth the 2000, and the world had to deal with Millennials. We boomers understand the importance of being unique in an era or technology. However, this does not entitle those PC warriors who insult, belittle and straight up bullie people while hinding behind a computer screen. You guys are a refreshing, nice and fantastic channel. Keep doing what you do and "Think 80s" while giving a crap if you pronounced a word incorrectly. I speak Spanish, German, and a tiny bit of English... And trust me if I were to go on a war path each time I have to listen to someone butchering any of those 3 I would have a full time (Unpaid) job. Thanks again guys for your content

Brian’s rants make my day.

ah im so excited ive been dyin for this update

Loving this series.

Love this video, it's make me try to do it, i hope to see the final result.

My attempt at rice wine following your example is one week old. Like you, I wanted to check for presence of alcohol. After watching you extract some of the liquid with a baster, I had an idea to use a small, long handle ladle to press liquid up the side of the fermenter into the ladle minus the rice. It worked really well. I got a clear liquid sample. Yes it had alcohol, and yes it had a really sweet fruity flavor. Love it! Thanks for your awesome videos. I have made many brews from your list. My rice wine is now resting for an undetermined amount of time before racking and bottling.

looking forward to the finale and final taste 🙂

From where I came from (Philippines), we do this in easier way. We just boil (or cook/steam) the rice, add the yeast and let it ferment for three days. The smells is so good and alcohol scent is very strong. The difference from what you do is just take the liquid(ized) fermented liquid.. what we do is put it in a big colander with cheese cloth and let the liquid drips. And this is weird, to consume it, we put the fermented rice (or scoop it) into a bowl, drizzle with some of the fermented liquid and eat the whole thing (lol). But I'm telling you you get a big buzz just for a cup of around ten ounces. Very good video, thanks for sharing it and good luck.

Looking foward to trying this

More than Rice wine preparation, I enjoy the show and of your couple.

have never seen your channel before. was on a video completely unrelated and found pt1 of this and was interested. Subscribing to follow this rice wine experiment and explore your channel more! Cheers!!

@CitySteadingBrews

3 жыл бұрын

Awesome, thank you!

Hey brian and derica just started my first batch of mead and i just have to say thank you so very much for the vids, tips the knowledge and recipes i hope God may bless you for your guys good deeds and for yourselves being such nice people 🙂👍.

@CitySteadingBrews

3 жыл бұрын

Aww thank you!

Would love to see another rice wine video. Good stuff.

One of your best!! I'm in Thailand and about to copy your method, (I have the same Chinese leaven). I'll not add yeast now and will keep the water down too, thanks so much! Steve in Ayuttaya Thailand.

Honestly, I think it's a really really interesting hobby of fermenting things for your own use and I can't believe you guys are under 100k subs. You both are just amazing and I hope you keep doing what you do. Also, I hope you get plentiful amounts and that it goes well.

@CitySteadingBrews

3 жыл бұрын

Thanks so much! We've only been making this channel for 2.5 years so... still growing.

May be someone already said it but, yes sake or o-sake means just any alcoholic drink. The Japanese rice wine are called Nihon Shu, while other Japanese wines or distillates are called shochu, they can be wheat, potato, sweet potato, etc

Great video guys 👍😎💯🙏

Awesome video. Thanks guys👌

@CitySteadingBrews

3 жыл бұрын

Thanks for watching!

You guys are totally awesome, don't listen to anyone else oh, your wine making skills have turned me into a literal master, and now my friends are making it too, if anyone asks me what my house wine is, it's your recipe :-)

yessss, part two :) btw nice ardbeg bottle ;)

Im so excited this is so good at this point as i have 10 packs of the yeast for it coming in 😂

This is so weird based on what I've seen so far but it's equally interesting. I think I just like knowing things. Thanks for the experiments!

My family is from the Northern Luzon (Pangasinan) region of the Philippines. We make a Filipino local version of this rice wine. We don’t use a sticky rice, but use a good quality rice such as Calrose. We use a local yeast ball which looks like the Chinese ball. We add no water. We get a right much liquid wine, but we also start eating the rice usually after about 2 days of fermentation. The wine and the rice in it are both very tasty.

I recently became curious about making rice wine and I'm so glad I found this video. I had to pause in the middle of it to laugh for about 5 minutes because I had no idea sake meant liquor. Around 2007, I was part of a high school group tour and one of the boys got sake from the market in Gifu and most of us tried it back in the boy's room. I don't remember trying it or if it was brewed from rice or not, but now I know that it was definitely liquor it makes a whole lot of sense now why we were so quick to get a mixer from the hotel lobby and why basically nobody wanted to drink it straight!

Ozeki makes an absolutely scrummy nigori (unfiltered sake) that might be similar in taste for anyone curious. Last I checked Specs in the USA typically carried it for relatively cheap. Its by far my favorite drink, hits like a friendly panzer but is also quite easy on the tum.

I'm going to try this.

Cant wait for a follow up on this one

That red bucket music clip is dope😁

Love the videos, lots to learn and the two of you learn. From my experience with sourdough starters, I couldn't help how leaving your rice out to cool might be where the yeast is getting introduced. Plenty of surface area for it to land on.

@CitySteadingBrews

3 жыл бұрын

Very likely.

Welcome to the wonderful world (and very complex) of Sake. This is the most interesting homebrew lane that I am driving down myself! Great video and introduction to this style, and the rice will create its own liquid...by my experience. Yes it is now a Koji and the koji ballz i reccomend. Thanks so much for the video and working so hard on the education! BrewOn

@CitySteadingBrews

3 жыл бұрын

It really is a whole other world of brewing, definitely!

I have enjoyed sake the few times I’ve had it, so I am particularly excited to see how this works out for you, Brian and Derica. I’m curious to try it, myself. I’ve started making kombucha, and, although they are considerably different, I wonder if the koji is similar to a scoby. Oh, and new Back Room subscriber here 😊 (my wife made me wait til we were back to teaching and then wait for payday 😉).

Derica, your Uncle's handmade cups are beautiful!! I bought a saké set from the Asian store (my Asian stepmom taught me a bit). However, loving and jealous of the artisans/craftmanship that you guys have. Ok my older sister is a haberdasher so I do have some different crafts in my family. Back to cup, I'm going to rewind and screenshot so I can zoom in and check out those details!

@mycrazylifewfawnlisette3582

3 жыл бұрын

I did zoom in, although I can see something was carved into them, my resolution isn't the best...what is carved on that beautiful cup?

I just made two 1 gal batches of Rice wine. Easiest brew ever. I steamed 5 cups of rice, let it cool then added crushed into powder Chinese yeast balls, mixed it up and put it in the ferment vessel. No water or sugar added. Waited 3 weeks and got 2+ quarts of wine. Very tasty and very unique.

No couple of nerds I have wanted to add to my acquaintance as you two erudicious inebriates 😁well done!

I made something called makgeolli, a Korean drink and it was yummy, and potent. You guys need to make some if you haven't yet. I did add a little sugar at the end for taste.

When I lived in Kores they have a rice liquor called Soju it was distilled and similar to Japanese Saki. Korea farmers also made a raw rice wine called Makgeolli pronounced (MAK-ə-lee). The beverage is milky, off-white, and lightly sparkling rice wine has a slight viscosity that tastes slightly sweet, tangy, bitter, and astringent. Chalky sediment gives it a cloudy appearance. As a low proof drink of six to nine percent alcohol by volume, it is often considered a "communal beverage" rather than hard liquor. In Korea, makgeolli is often unpasteurized, and the wine continues to mature in the bottle. Because of the short shelf life of unpasteurized "draft" makgeolli, many exported makgeolli undergo pasteurization, which deprives the beverage of complex enzymes and flavor compounds. I haven't tried making it but I may give it a shot.

I'm no expert on rice wine, AT ALL, but I've watched a few channels make it. In particular, "drunked Lee" on KZread a Chinese lass. She might be interesting to watch, for further reference. I dunno....it's curious stuff, this brewing thing. So much to learn & play with. Thanks for all your work guys!!!

My opinion is you 2 are absolutely right about rice wine making. Its a well-known practice throughout all of Asia and everybody does it differently but the outcomes are all wonderfully flavorful, therefore no one is wrong. I make our traditional or tibal rice wine and there are still several ways to make it too. I should suggest that every culture have their way of eating or drinking it too. In my culture we use it as a delicacy dessert dish which the fermentation period is between 2-5 days, or as mildly stronger and lightly cloudy wine in which it's fermentation is 1-4wks, or a masculine drink in which large quantity of rice wine fermented over 3-5 months then steamed distilled collecting only 2-3 bottles of clear and high potency liquor.

“You want it stronger, drink two glasses.” Aye, aye captain! 🍶

MY SON STUDIED HOW TO MAKE SAKE` IN S.F. AND MAKES SOME INCREDIBLE PRODUCT ... I STILL BUY MINE OFF THE SHELF AT LONGS.

I lived in japan for a year. I had tried Sake in canada before going to japan and hated it. In japan I waited until the last week I was there to try it and it was vastly different then what we are sold in north america. It was amazing! What you are describing sounds a lot like what I had in Japan.

@CitySteadingBrews

3 жыл бұрын

Now that I am very happy to hear!

Hi Brian and Derica, I really liked your video update, sharing your learning experience is better than just a how-to video in this wacky fermentation world. From what I know Koji means malting and can be done by Aspergillus oryzae (known as Koji by itself) or Rhizopus oryzae that is what you have in your fermentation, my only clarification for a future video is that there is no bacteria in your ferment, both of the aforementioned microorganisms are fungi, basically they are mold and that may have to do on why the don't like liquid state fermentation. I'll be eager to see more updates on this project. Cheers!

@CitySteadingBrews

3 жыл бұрын

Actually, you are right that it is a fungus, but according to other sources, there are bacteria in there too, so that's where that's coming from.

What you got at this stage is actually a traditional Chinese dessert, fermented sweet rice. Of course when they make it, they don't add that much additional water, and only ferment for about 48 hours in 35C~45C. Most of the starch are converted to sugar, and part of the sugar to alcohol. So it's mostly sweet with low alcohol content, hence a dessert, even young children can consume it.

Koji (Aspergillus oryzae) is a mold, not a bacterium, or a particular colony that's been fed rice. This is a nitpick but an important distinction, and given how finnicky y'all get about what does or doesn't count as mead and varieties of whiskey I think you'll understand. Interestingly as well it's the koji, not the rice, that gives it all of the flavor. It just grows best on rice.

it looks like you made that rice ball real good keep her growin

This is interesting. My son has always loved Amazake (he's 30 something now but it was one of his first foods) For anyone who doesn't know - Amazake has little to no alcohol, rather like kombucha. We always bought it from Whole Foods but it's harder to find now. I had a bag of dried koji but - well - life. I may try making it with this. (I'll have to look into it more but my guess is you stop where they are zap it with an immersion blender, and them maybe pasteurize.

I make koji from scratch so we can make miso, shio koji, mirin, and sake. Shio koji is an excellent marinade for fish, poultry and beef. I also use sake kasu (the lees from making sake) as a marinade. The rice flower is a buffer for the fungus that is doing the starch conversion. It does contain some wild yeast, but not intentionally. I’d suggest making the traditional koji using the fungus for the Japanese saki. It is a dry method that can be stored so you can make a great deal of it and freeze it for later use. The koji-kin I get is from Australia, available through Amazon.

Hey guys, love your videos. You've definitely inspired me to give this hobby a try, and for that I thank you dearly. I've learned idle hands are the devil's playground. I'm wondering if the handmade sake cups were/are available. Thanks again.

@CitySteadingBrews

2 жыл бұрын

They were a gift.

Thank you!

@CitySteadingBrews

3 жыл бұрын

You're welcome!

Fill that bad boy up to the neck. Stir it daily until it's completely liquid. Use the cheese clothe or towel to cover. You can use the airlock, but really you don't need it. All of this I'm sure you've figured out by now. I've read once that this rice wine was first made with 7 virgins or however many, who would chew the rice and spit it into the container of rice which would start the fermentation. (Just an interesting piece of history, don't ever do that.). Can't wait to catch the rest of this series. Great GREAT great videos as always guys.

We just made this, I had bought a bottle of water in Japan to take on the plane on my way home, I never drank it and kept it in the cupboard. So it got used in the brew today. LOL

I was under the false impression that sake was a distilled product. Love this series so far, really interesting.

@CitySteadingBrews

3 жыл бұрын

Yeah, a lot of folks seem to think that. It's about 20% ABV and it's a fermented wine/beer like thing much like what we did with varying refined methods.

@Vykk_Draygo

3 жыл бұрын

20% is probably on the upper end (the sake I buy is generally in the mid teens, like Rihaku Dreamy Clouds). Many brands fortify their sake, which could be part of the confusion, as far as distilling goes? I HAVE had a Japanese rice whiskey. It was pretty darn good. Don't know if it was distilled from sake (I kind of doubt it, considering how labor intensive sake production is compared to a traditional whiskey mash).

I started making this about 2 years ago. It's just like making Mac-n-Cheese. There are HUNDREDs of recipes out there. I've used high end sweet rice, sushi rice and long grain rice. They all work. I have a huge Asian presence where I live and have access to the yeast balls. This has to be one of the easiest things there are to make. OH.... I've never added water. Mine always turns out at 15%-20% alcohol depending on the type of rice used. Would love to see you pursue more variations. Good luck.

@fishbate94

10 ай бұрын

Have you ever tried saving some of the “mash” back from the batch to use as an “starter “ for the next batch?

I'd like to see you guys try a couple different versions of amazake some time, kinda like a Japanese fermented rice pudding drink with those same lovely fruity flavours 🙂

I was not even considering making this until you tasted it...and...it is not even "done" yet. Fruity? How does that happen I wonder? (Nature is amazing) Thank you so much for sharing your learning experience with us and I do believe I will give this a try as I am very curious now.

4:38: that is why you make rice wine at home. It's amazing. If you go the easy way make sugar wine with rice, you won't get that. IF you go the easy-ish way and just add amylase and ale yeast to a bucket of rice, you won't get that. That flavor comes from the complex cultures in these yeast balls.

Well now I know what I'm going to make after I finish up my sweet potato pie mead!

Koji is just a starter. You don't need yeast to make japanese sake, the fungus converts the starches. Chinese yeast balls contain fungi, herbs and yeast. It does the same thing but makes it sweeter