/ck/ - Food & Cooking

>>12106411
I don't read nip squiggles but I made sake even creating my own koji using the aspergillus mold. Came out really nice. Creating the koji was the only difficulty because you have to baby sit the temperatue for 3 days. If you buy the ready made koji, it's just a matter of steaming the rice adding the koji, water and yeast and letting it ferment. Pic was the final result, crystal clear.

>>12060836
Homemade sake is best sake. Learn to ferment you sorry.fucks.

>>10628764
The precise temp control is if you incubate your rice with the aspergillus fungus to produce what OP has in the pic. I do it by using a heating pad and digital thermometer to keep the temp @ 86F for 3 days. The other steps are just like brewing a wine except you use steamed rice mixed with the koji rice instead of fruit. This is a glass of one I made a while back. Notice the clarity.

>>9891849
Just make regular sake. If you don't want to make your koji-kin rice starter you can buy it on-line (I make my own). Then it's just a matter of steaming rice, mixing with water, acid blend, koji kin and adding yeast. If anyone's interested I could post the recipe. I just started another 16L yesterday.

>>9261421
>only ingredient is rice

Well, that isn't correct. You have to create a rice starter that underwent conversion of carbohydrates to fermentable sugars with the addition of koji mold spores, known as koji, and of course add yeast. Acid blend and yeast nutrients are generally added as well. I brew my own (pic related).

>>8580651
This is the last sake I made. Hard to tell because my surfaces are all fairly dark colored, but it's really clear with just a very slight gold hue.