New Technique for Sake Making

[PointyTailofSatan]

Holy smokes! Thats enough koji for a tonne of rice! Thats nuts what you are using!

[TheTNTech]

Koji is a mould, not yeast. However, the prepared mixture should contain some yeast. Koji converts the starch in rice to sugars which is then fermented by the yeast and you get alcohol.

[PiercingIceTiger]

oh yeah.. manderin

[dwarf2]

thank for sharing your art of making sake, Great Video.

[MrCHONGFAH]

Thanks for the comments.

The jar is not 100% air-tight, so it is not necessary to use an air-lock. Of course an air-lock is something good to have but my simple method can produce good result.

[dwarf2]

what happens to the gas from fermentation if the lid is on the jar? Does it need to be released ? I really like your video and im making my first batch to see how it goes.

[shaun1446]

Can i just use plain white rice and is the Koji just yeast, i cant find any where i live?

thanks

[MrCHONGFAH]

@shaun1446

Thanks for the comment.

Actually the video shown is only a small part of the process. Koji is a type of yeast but there are many type of yeast for specific purposes. I will urge to join my Sake making workshop or buy the yeast from me.