New Technique for Sake Making

This is a interesting and innovative method for rice wine (sake) maker when mixing the koji and cooked rice. The method was developed by our heartland vegetarianism advocate Mr Oh Chong Fah from Wholesome Living Singapore. This technique have been tested and used by many of his students.

Category:

Education

Tags:

• Rice Wine Making
• Sake Making
• Koji
• Red Rice Yeast
• Oh Chong Fah
• Wholesome Living
• Vegetarian
• organic livingOrganic culinary
• organic living
• Organic culinary
• organic cooking
• vegetarian cooking
• organic candy making
• vegan candy
• vegetarian cooking workshops
• vegan cooking class
• vegetarian society singapore
• chef oh
• PA trainer
• making sake
• making rice wine
• making amazake

[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.

[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.

[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.

[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.