Thanks for sharing. I didn't know in Japan, it's illegal to make alcohol until I heard from my sis. It's legal to make umeshu though... I guess it's because we just need to add ume into shochu.
Thanks yipyip. We'll have Part II up in a few weeks. Unfortunately, the first batch didn't come out quite right (I glossed over a couple important procedures in the second part), so I'm making a new batch for the second video. Thanks for watching!
Nice stuff Eric, I am making Sake at the moment only I used Basmati Rice, and I didnt use Koji lol, very hard to find the real stuff in Devon/england :P
why did you mix your rice in a baseball helmet?
IFknHateUTube 7 months ago
"... smells like cheese on a Frenchman's armpit or something"
mbcyclery 9 months ago 2
Thanks for sharing. I didn't know in Japan, it's illegal to make alcohol until I heard from my sis. It's legal to make umeshu though... I guess it's because we just need to add ume into shochu.
wasabi117ful 10 months ago
really you should use a wooden container when fermenting the Sake try it it gives it much more flavor.
koolaidkidz67 1 year ago
Thanks yipyip. We'll have Part II up in a few weeks. Unfortunately, the first batch didn't come out quite right (I glossed over a couple important procedures in the second part), so I'm making a new batch for the second video. Thanks for watching!
sendthistoeric1 1 year ago
awesome video! keep it coming. I was thinking of making a similar video
yipyip123 1 year ago
With the daily sips consent i can sell people from the uk koji kin (seed)
Real sake has a bit more to it such as temps buildups and water ratios
The ratio is koji 25: dry to be steamed Rice 100 : water 160 parts
wrusst 1 year ago
Nice stuff Eric, I am making Sake at the moment only I used Basmati Rice, and I didnt use Koji lol, very hard to find the real stuff in Devon/england :P
xaxie1 1 year ago