Sake

[WhiteLightning]

Whats the best way to make a strong sake that i can get a real high percentage of alcohol out of and that i could distill?

[Tater]

Try doing a search under saki.

[Bujapat]

I'm now sartin' with sake...
I just received today a pack of koji kin and I'll sart with brewin' probably next monday... I'll tell you how it works and maybe I'll post some pictures of the process.
Founded instructions and Sake homebrew kit on
http://www.visionbrewing.com/

There are also a few interesting links about sake :
http://www.geocities.co.jp/Foodpia/1751/sake.html
http://www.sake-world.com/index.html

I hope it would help!

[Uncle Remus]

I've been thinking about trying a rice mash too. Only I was thinking on using some barley malt to do the conversion instead of koji. I know this wouldn't be traditional sake, maybe just call it rice whiskey?

Has anyone ever built a rice mash and used 6 row for starch conversion?

[furball]

Hey Uncle Remus, I was thinking of doing what your doing but ass backwards, I was going to use the koji to convert the other grains instead of using malt for the conversion.
If I remember right they aren't using standard rice for making the saki, but a rice that they call sweet rice, they use it in making their rice cakes and other rice based deserts. It can be found in any oriental store, I had some stashed away so I could get a large starter made but my wife found it and made rice sticky rice cakes!

Furball

[possum]

Never made saki, but as a chef, jasmine rice seems the sweetest and starchiest. Might be the strain to use. I love to eat jasmine rice. I have used it to make a desert dish with cardomon, cinnimon and pistachios,and a drop of honey.

Good luck with the koji experiment Bujapat.

PS: Every beer I have drunk that has rice in it (American) has given me a headache, sometimes before the buzz comes on in full.

[Uncle Remus]

Your right about Jasmine rice possum. I love it for currie dishes, it does have a sweeter and more delicate flavour.....hmm maybe we need another section in this forum for our favourite cuisine recipes

[Brett]

why not just use dessert rice, its the stuff u make a rice pudding with, it forms into a sweet stodgy gruel.

[Bujapat]

I think I would use glutinous rice...
I also read about rice to brew sake (in Japan) : there are 9 sorts of sake rice!
1. Yamada Nishiki
2. Omachi
3. Miyama Nishiki
4. Gohyakumangoku
5. Oseto
6. Hatta Nishiki
7. Tamazakae
8. Kame no O
9. Dewa San San

I don't know what I'll find... I asked my brother this afternoon to have a look in Asiatics food shops in Brussels, where he lives...

Possum, thanks for your encouragements, I'll tell you if (how) it works!

[Brett]

thats what rice pudding is sweet n loaded with starch yummy. previously i tried a mash with raisins and rice which i tried converted the starch usin amalayse (waste of time) but the rice was the cheapest biggest bag of pudding rice i could find n the amount of starch was amazing.

[TEC]

As a general rule:

I beleive that the shorter the rice grain, the higher the starch content. That is why most Western style rice uses long grain, Japanese prefer their rice to be sticker and mostly consume medium grain rice and the short grain rice is used mostly to produce other products and not consumed by itself.

[Bujapat]

Yeah... Sake is on the way now...

Let me tell you my first sake's story !

We discussed a few week ago about rice : I choosed some short round grain, with 78% glucides in it (so said the label!)

I bought some Koji Kin (mould seeds) from visionbrewing.com.

The first step is to make Kome Koji with steamed cooked rice and Koji Kin. That's what I'll explain in this post.
I cooked the rice in a special steam cooker (in fact, it was sold as juice extractor).

Then, let cool to 30°C and added the mould seeds.

The difficulty is to hold a constant 30°C temperature during 48 hours. I realised that with an aquarium water heater, a frigo box half full of water, and a cook pan containin' 1 kg rice inoculated with a teaspoon of Koji Kin. The pan is covered with a moistened cotton cloth, and I rehydated a few times with a water spray.


After 40 hours was the rice covered with a white cottonlike mould. It smelled like sweet cheese...

The second step is to ferment...
Today, I steam cooked 4 kg rice, let cool to 30°C, added the Kome Koji, water to fill a 25l fermenter and a pack liquid yeast (Vinter's choice WYeast 3134, special sake). I wait now for the first bubbles... I'll tell you!

[Don Ventura]

OOooOoOoOoooooOOOOOooo I'm excited Bujapat - that looks like fun!

KAMPAI!!!!!!!!!!!!

Never made saki, but as a chef

kinda funny how we drink so much in the restaurant biz that we ultimately decide to make our own likkah.
Whats you nightly livation Possum? I do a deli quart of Jack and Coke or Saphire and lemon aide... NIGHTLY.

God Im glad its the weekend.

------------------------------------------------------------------
DAMN HUNGRY BARTENDERS!!!

[Bujapat]

Fermenting Sake :

I made some last minute changes, after some readings.

Putted 15 l water on the cooked rice, then added kome koji and let sit for a day.
Then added 2 kg sugar (I estimated the yeald that didn't seem enough) with the rest of water to fill the fermenter.
Finally added the Wyeast 3134 yeast (pack incubated for 24 hours) yesterday.
Today is it bubbling gently (cellar T° is 16°C)...
Maybe after a week I'll add some flavourfull Jasmine rice and let ferment another couple of days, to add flavour and taste.
I think I'll distill in 2 weeks...

[possum]

Beautifull Bujapat. Good luck.


Don Ventura, I shifted away from making other peoples food, and am studying physics in university now. Nightly beverage was usually jack and coke, or bombay martini, or dirty bombay/saphire martini. The family resturant couldnt afford to pay the staff what they were worth, so the barkeepers and management were pretty generous with the hootch. We drank alot of experimental mixed drinks...who knows what some of those had in them.

[hodifo]

Hi.
To Bujapat . Why did you give sugar to your sake? When you give sugar you make something but not sake . Sake must not to be sweetened.