Sake Brewing

Brewing Japanese Sake

Sake is a brewed Japanese alcoholic beverage made from rice. Cultivating rice in Japan started around the 3rd century B.C. and sake brewing is believed to have followed shortly after that. The drink is first documented in the 3rd century A.D. with a description of the custom and way of drinking Sake. Japanese Law defines Sake as, "made from rice, rice koji and water using fermentation and filtration processes". This is a definition in principle and refers to the traditional type of Sake peculiar to Japan.

Sake Brewing Supplies
SAKE BREWING KIT $29.95
Sake has been a staple of Japanese life for over 2000 years. Now you can brew this potent drink using the ancient Koji-kin method. Learn to make malt-rice using the seeds of Koji-Kin to convert rice starch into fermentable sugar. Contains enough Koji-kin seeds to make repeated batches of malt-rice. Includes rice for making one, three liter batch of country style sake. Kit includes: Koji-Kin seeds, sake rice, hops, citric acid, lager brewing yeast and recipes.

SAKE KOJI-KIN SEEDS $11.95
Rice that has the correct mould growing on it will act like malt and convert further rice starch to sugar. This is the principal of Sake making. This special rice is called Kome-Koji. The mould seeds are called Koji- Kin and create the enzyme rich Kome-Koji to create complex and interesting flavors similar to mould use in cheese making.

KAPIKA MILLED RICE for making Sake and Sushi 5¼ lbs. $8.95
Select California premium short grain rice. Kapika is a rice milling process that allows rice grains to polish each other without the use of water or brushes as in traditionally milled rice. The Kapika process creates highly polished rice, which increases water absorption and promotes excellent taste and texture. The more milling rice undergoes the more complex the flavor of your sake will be.

MAKING THE KOME-KOJI (malt-rice)
Sake making is a two step process. In step one a portion of rice is prepared and inoculated with the Koji-Kin bacteria in the kit and this is allowed to develop for around 40 hours. The rice will become covered with white soft fibers and should be firm and slightly sweet. The Malt-rice (kome-koji) is now able to convert regular steamed cooked rice to brewing sugars.
In step two the Kome-koji (koji rice) is combined with steamed rice and the enzymes on the Koji-Kin convert rice starch to fermentable rice sugar. This sugar is then converted to alcohol.
Ingredients:

1/2 pound of short grain rice (unprocessed ready to cook)

1/2 teaspoon of Koji-Kin mould seeds

1 teaspoon All Purpose Flour

Equipment:

Colander, sieve or bamboo steamer to contain rice

Cotton cloth to absorb water condensation from the saucepan lid (see additional notes)

One large saucepan to contain sieve/colander/bamboo steamer

Procedure:

Wash the rice until the water runs clear.

Soak the rice for about one and a half hours.

Place the rice in a basket or sieve for at least 20 minutes to drain away any excess water.

Steam cook the rice.

Making good, enzyme rich, Kome-Koji depends on the quality of the steam rice. When steaming rice, place the rice in a colander and then into a saucepan with an adequate amount of water and make sure the rice never contacts the boiling water. Place a thick cloth over the rice to prevent water condensation from the lid from dripping onto the rice. Steam with the lid on for one hour (checking the water level occasionally). When cooked, the rice should be very slightly sticky, easy to separate and rubbery when tested between the front teeth. Great care must be taken to get the correct texture. A bamboo steamer is perfect for steaming rice. Place the soaked rice in the steamer, place the steamer in a wok with water in the bottom and steam for one hour. Make sure the lid is on the steamer.

Cool down the cooked rice to 86° F.

Combine 1/2 teaspoon of Koji-Kin with 1 teaspoon of flour. The flour helps distribute the mould into the streamed rice. The spore packet contents are unaffected by repeated openings.

Put the rice into an enamel or stainless steel container and gently mix in the Koji-Kin and flour. Make sure you get an even distribution. A fine metal sieve or tea strainer is useful.

Cover the container with moistened cheese cloth to prevent drying.

Keep the inoculated rice in a warm place at 86° F. Stir the grains every 10 hours to distribute the mould evenly. Notice the rice becomes white after 15 hours accompanied by a strong cheese like aroma.

Maintain the rice at 86° F for a total of 40 hours. Your rice will become covered with white soft fibers and should be firm and slightly sweet. The Malt-rice (kome-koji) is now ready to convert regular steamed cooked rice to brewing sugars.

When you are making your malt-rice (Kome-Koji), you are growing a mould on rice. Providing you grow this mould and no other there are no health concerns. It is possible for the beginner to grow a strange exotic mould or bacteria in error and if used to make a brew, could be toxic and unpleasant to drink. Please use your common sense, if something is unpleasant smelling or tasting, don't consume it!. Below are a few tips to help you recognize and grow Kome-Koji.

Kome-Koji is always white or slightly tan colored.
The smell of Kome-Koji is a cheesy strong smell (not a mouldy smell), perhaps not a lovely smell but not an unpleasant "off" smell.
Small white fibers are seen to be growing from the rice in the later stages. If you grow fibers that are not white in color, do not use this batch as you are growing another mould as well as Koji.
To grow a mono culture of only Koji, distribute your Koji-Kin (seeds) very evenly and liberally using a fine metal sieve or tea strainer, making sure you thoroughly mix the rice and seeds.