Sake Homebrew Starter 10 grams of Koji-Kin

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MSRP: $15.80
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BSG4881
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Product Overview

Enjoy the real traditional taste of Japanese Sake made in your home. Packet makes approximately 22 liters (5 gallons) of 14%-18% alc/vol Sake in just two weeks. Kit comes with 10 grams of Koji-Kin, the essential ingredient in Sake making and detailed instructions. Wine yeast, citric acid or hops and 4.4 lbs (Dry Weight) of short grained rice must be purchased separately. Rice must be steamed before fermenting.

Packet includes enough Koji mold spores to make up the Kome Koji culture 6 times.  Considering this you can make up an essentially unlimited number of gallons of sake if you freeze your Kome Koji culture and use it like a sourdough or friendship starter.

  • Contains spores needed to make sake
  • Additional ingredients are needed
  • Packaged in an envelope

Packet includes Koji mold spores

The equipment required to make Sake is very minimal, less even than normal wine making.  The usual sanitation, a fermenting bucket, a piece of cloth or plastic sheeting, some cheesecloth or a straining bag, a hydrometer perhaps.  Wonderfully intoxicating Sake has been made in simple Japanese kitchens for thousands of years! 

Basic Rice Wine Takes Only Two Weeks! Comes With Citric Acid And Yeast!

Enough Koji-Kin to produce many many batches of Sake with a naturally grown culture base that is generally associated with the lovingly made extremely expensive boutique Sakes found only in Japan.  All you need for your first batch is the rice and some water!  With this kit you will create a starter culture (Moto) that is full of the desired micro-organisms that convert the starches in rice to fermentable sugars. You can then freeze this malt rice (Kome Koji) culture and make additional batches – as many as you want practically forever!

This kit comes with three web-accessible recipes (link is on package):  A Beginners 2-week recipe, An Intermediate recipe, and there is also a satisfyingly complex Advanced recipe that will create a really top quality Nigorizake style Sake with 19% alcohol in about a month!  What happens is the Koji-Kin we are selling is infused with the seeds of a powdery white mold.  Gross?  No, It is beautiful and healthy as well.  You cook your rice and inoculate it with 1/6 the contents of the packet.  Follow the directions and your rice will grow a beautiful white coat of fur and then it will be ready to ferment.  If you ever get a black or brown spot, just spoon it out and dispose.  The packet of Kin will be viable for years after opening if placed in the back of a cabinet or drawer if you squeeze the air out, fold it over, and paperclip.

Serve your gourmet Sake hot (my favorite) or like revenge, serve it cold.   Try it as a wine cooler with Sprite or 7-Up.  Pair it with roasted fish, teriyaki chicken, Kobe beef, sushi, soups, cheese, or a nice massage! 

Three web-accessible recipes (link is on package), and here is one we like

Chinese, Japanese, Asian style rice wine (22%alc/vol ) Producing 750cc
This recipe, complete with the use of a shallot or a small onion, was demonstrated by folks who have been making rice wine for the last 900 years. The Shallot seems to be involved, as by the end of the week, the inside flesh of a previous firm vegetable had turned to paste. The other shallots of the same batch in the box still remained firm! At the moment no scientific explanation is offered.

Ingredients:
1 kilo glutinous rice(preferable).Sometimes this rice is sold as sweet rice or sticky rice:
Standard medium or short grain rice can also be used, please read below.
Yeast (preferable champagne or wine yeast)
250 grams of Malt Rice (kome-koji) see Making Maltrice Below
One Shallot (small onion)

Procedure
Soak 1 kilo of glutinous rice for 4 hours in 2 litres of water. Drain off the water and wrap the rice in a cotton cloth (see images).

Steam the rice without letting the rice come into contact with the boiling water as described in the Malt rice steaming instructions.

After 40 mins remove the cotton parcel of rice and place in a bowl containing 375 gm of water.

After the rice has absorbed this additional 375gm(cc) of water place it back in the steamer.

After steaming again for 40 minutes, remove the cotton parcel of rice and spread the contents on a large tray to cool.

Mix up a slurry of 250 gms (200gms dry weight) of previously prepared Malt rice with a cup full of water. Now the rice is sterilized, clean hands are essential when handling the rice

When the rice is cool (very important), place the rice in a clear sterilized container; glass, ceramic or stainless steel is recommended. Mix in your slurry of malt rice and 5 gm of of champagne or wine yeast. The final secret and essential ingredient is the placing (adhere with a silicone putty) of a shallot or small onion in the sealed brewing container high up on the side away from contact with the rice. Cover with a lid (or cling wrap) and keep away from light.

After one week the process will have finished. This delicious wine (22% alc/vol) can be filtered through a kitchen sieve. The remaining sweet alcoholic rice can be stored in the fridge and used as a desert. it is truly delicious.

Standard medium or short grain rice can aslo be used, however at the start of the fermentation process add 800 mls of extra water to the mix.

Further filtration can be achieved through coffee filters,fine cloth or bentonite; however the white residue contains wonderful flavors that might be better to leave in place.

A 2nd recipe involves doing all of the above and adding 2 liters of good quality water to the brewing container at the beginning of the brewing process. The fermentation should be finished in 7 to 10 days.This recipe will produce 2.5 liters of a complex sweet rice wine (16% alc/vol) with a hint of bitterness.

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The Making of malt rice (Kome-Koji)

Materials: 400 grams of rice (short grain): 0.5 teaspoon of Vision Brewing's Koji seeds (Koji-Kin).

Equipment:

One double steamer saucepan or one large saucepan.
One colander, sieve or bamboo steamer to contain rice.
Cotton cloth to absorb water condensation from the saucepan lid (see additional notes).

Procedure:

1.Wash 400g(0.9lb) of rice (short grain) until the water clears, soak the rice for about one and a half hours and then put the rice in a basket or sieve for at least 40 mins to drain off any excess water.

2.Steam cook the rice. Steam cooked rice looks slightly transparent, not white. (N.B. make sure that the rice is not in direct contact with the boiling water, see Additional Notes.)

3.Cool down the cooked rice to 30°centigrade(86° F). Put the rice into an enamel, stainless steel container or plastic take away container and add 1.5 grams (0.5 teaspoon)of mould-seeds (Koji-Kin), this can be mixed with a teaspoon of plain flour to help distribution. Cover the container with moistened cheese or cotton cloth to prevent drying. A very fine metal sieve /tea strainer is very useful for the distribution of seeds. The spore packet contents are unaffected by repeated openings.

4. Keep the inoculated rice in a warm place at 30 °centigrade (86° F). Stir the grains every 10 hours to distribute the mould evenly. Notice the rice becomes white after 15 hours accompanied by a strong cheese-like aroma. Your rice will become white colored and should be firm and slightly sweet. Maintain the rice at 30° centigrade(86° F) for 40 hours. The Malt-rice is now able to convert regular steamed cooked rice to sugar.

Additional information

Important: When you are making your malt-rice (Kome-Koji), you are growing a mould on rice. Providing you grow this mould and no other there are no health concerns. It is possible for the beginner to grow a strange exotic mould or bacteria in error and if used to make a brew, could be toxic and unpleasant to drink. Please use your common sense, if something is unpleasant smelling or tasting, don't consume it!. Below are a few tips to help you recognize and grow malt-rice (Kome-Koji). If you reed these instructions carefully it is almost impossible not to grow koji mould.

1. Malt-rice (Kome-Koji), is always white or slightly tan colored.

2. The smell of malt-rice (Kome-Koji) is a strong cheesy strong smell (not a mouldy smell), perhaps not a lovely smell but not an unpleasant "off" smell. This smell will disappear once the malt rice has been dried.

3.Small white fibers are seen to be growing from the rice in the later stages. If you grow fibers that are not white in color, do not use this batch as you are growing another mould as well as Koji.

4.To grow a mono culture of only Koji, distribute your Koji-Kin (seeds) very evenly and liberally using a fine metal sieve (tea strainer), making sure you thoroughly mix the rice and seeds.

Traditional Simple Method of making malt-rice (kome-koji ): If you are having trouble finding or creating a warm spot a 2 liter plastic bottle/container of warm water (50 ° C, 152°F) will act as a heater and remain warm for 12 hours when wrapped in a thick blanket with your container of inoculated rice with the lid on to prevent drying. The rice needs to be stirred every 12 hours, so this is a good time to refill the bottle with warm water. Although the temperature fluctuates, very good results can be obtained. Once the koji starts growing the rice will become exothermic ( after about 20 hours) and will generate heat, the temperature may reach as high as 40C; at this stage it is not necessary to use the warm water bottle just let the koji rice run is coarse and continue wrapping it a thick blanket. When finished either store the Malt rice in the freezer, or better still dry it slowly in a tray near a window. The light will stop any further unwanted growth. The dried malt rice will keep for12 months minimum.

Making malt-rice (Kome-Koji ) : An electric frying pan with a high lid can be used to help keep the rice warm in the making malt-rice (Kome-Koji ) stage, however care must be taken not to overheat the rice. Overheated rice will kill your fungus growth. Note that the growth of the mould (koji) will generate temperatures above 30°C(86°F), however as long as the environment around the rice is around 30°C(86°F) your growth will be healthy. Any warm dark spot, that will keep your rice away from light and around 30° centigrade (86°F) is perfect for making malt-rice(Kome-Koji).

Steaming Rice: Making good, enzyme rich, malt-rice (Kome-Koji) depends firstly on the quality of the steam rice. When steaming rice, make sure the rice has been soaked for one and a half hours and has been drained for 20 minutes of excessive water. Place the rice into a colander and then into a saucepan with an adequate amount of water and make sure the rice is not in contact with the boiling water. A double steamer saucepan is ideal for this. Place a thick cloth over the rice to prevent water (condensation) dripping from the lid of the saucepan onto the rice. Steam with the lid on for one hour (checking the water level occasionally).When cooked, the rice should be very slightly sticky, easy to separate and rubbery when tested between the front teeth. Great care must be taken to get the correct texture. It is best to use short/medium grain rice.

A bamboo steamer is very suitable for steaming rice. Place the soaked rice in a container in the steamer, place the steamer in a wok with water in the bottom and steam for one hour. Make sure the lid is on the steamer. There is no condensation problem as the lid is made from bamboo.

Massage and mix the rice 3 times during the 40 hour malt-rice (Kome- Koji) process to help distribute the mould growth. Don't let the malt-rice (Kome-Koji) get over ripe so it smells overpowering. This Kome- Koji will determine to a large extent the flavor of your Sake, if it tastes firm and sweet and looks white or slightly tan, then it is time to stop the process and move to the brewing stage.

Warm spots: devices used for creating warm spots for malt-rice production include, electric frying pans, hot water bottles in a polystyrene box, electric blankets, electric bulbs in boxes/ovens (shield rice from the light) etc. Any object that radiates some heat can be used with a cardboard or polystyrene box. A thermometer is indeed very useful .

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Miso Paste Recipe (many thanks to Mutsuo Hoshido for his recipe)
Miso(soy-bean salty paste) is one of very healthy natural foods,and now
getting better and better appreciation all over the world.
Some doctors say that Miso will prevent cancer and others say that Miso
will cure disease caused by radioactive pollution and so on.
Your own Miso is very tasty. We have a saying ""Temae-Miso"".
Direct translation is ""my own way Miso"".

Materials
Soy-beans,1000g(2.2lb)
Kome-koji or rice-koji, 1000g(2.2lb)
Salt,300g(0.79lb) to 400g(0.9lb) depending on your taste.
Natural salt will be better taste.
Procedure
1.Wash and soak the 1000g(2.2lb) soy-beans for about 24 hours.
2.Steam cook the soy-beans at least 3 hours so that the cooked soy-beans can be easily crushed by week finger pressure between thumb and pinkie.
3.During cooking the soy-beans,well mix the 1000g(2.2lb)Kome-koji with the 300g(0.79lb) to 400g(0.9lb) salt in the bowl.
4.Mince the cooked soy-beans and then well mix with the Kome-koji-salt mixture in the bowl.
I used thick polyethylene bag to crush the cooked soy-beans and mix with Kome-koji-salt mixture.
I put the well cooked soy-beans into to the bag and smash them under my feet. Mixture with Kome-koji can be done in the bag by the same way. This is the cheepest way but you have to do good exercise.
5.Make base-ball size soy-bean balls and strongly throw them into the container one by one so that air in the soy-bean balls can be removed.
6.Further press the soy-bean mixture by hands to completely remove air in it to prevent unfavorable rotting.
7.Cover the soy-bean mixture with a kitchen wrapping film and then further cover the film with about 0.2 inch thick salt to prevent contamination of bacteria..
8.Put the lid and place the container at a cool and well ventilated place.(Under 15 deg C or 50deg F)
9.In a month,remove the covering salt and kitchen film and well mix the soy-bean mixture. If you have found fungi on the Miso,just remove only that part. Other part is still OK.
10.Again cover them with a kitchen film and salt and further keep them at the same place as in No.8.
11.Further in three month,conduct the same mixing procedure as the No.9.
12.In further around seven month, you can use your own Miso for your Miso soup or for your other cookings. Once removed the covering salt,keep your Miso in your refrigerator. If you continiously keep your Miso further one or two years,you can get better tasty darker Miso.

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