How to Make Authentic Japanese Sake
HTML-код
- Опубликовано: 7 авг 2024
- You asked for it and here it is Authentic Japanese Sake. This week we are taking you through the extraordinary steps of making Sake. It's no simple process, there's lots of attention that needs to be paid to the temperature, the timing and each step, but the end result is very rewarding. This process requires the use of a very specific mod called koji. Koji is responsible for breaking down the carbohydrates in rice and converting them into sugars. This is how the alcohol is then made.
Check out the entire process with a printable recipe at: twoguysandacooler.com/making-t...
Need kitchen knives? We've teamed up with Dalstrong. Check out their awesome selection and get an automatic 10% off by clicking here: tinyurl.com/kx78nhhj
Here are a few thing you will need if you want to embark on this adventure:
Table rice like sushi or jasmine or for better sake use 50-70% polished rice
Iodophor: amzn.to/2vHEMkw
Cheese cloth: amzn.to/3bg5SxY
Bentonite clay: amzn.to/2WuNZrl
Wine large siphon pump: amzn.to/2J4LnZm
Wine small siphon pump: amzn.to/2xhMgeb
Epson Salt: amzn.to/3a2KBI5
Potassium Chloride: amzn.to/2Qw5rYy (you can use salt substitute also)
Wyeast 4134: amzn.to/2vBRxwO
lactic acid: amzn.to/2J1OBwL
Yeast nutrient: amzn.to/3a7FTJ9
anti foam: amzn.to/2WxJCM6
gallon containers with air locks: amzn.to/2UnD0gB
koji Rice: amzn.to/39d5xLr
Koji Spores: amzn.to/2UlNBsx
Inkbird Temperature controller: amzn.to/2UC2M0X
fermenting bucket: amzn.to/2WA3ZrZ
hydrometer (optional): amzn.to/2QADn6x
If you would like to support our work (and receive lots of discounts from companies that you're probably already buying from) visit us at Patreon: / 2guysandacooler
Knives that we recommend
Kotai Chef Knife: kotaikitchen.com/?ref=2guys
For 15% off your order use the discount code: 2guys
We get all of our sausage making supplies from the sausage maker
You can visit their website here: www.sausagemaker.com/?Click=1...
The largest selection of the best quality casings for sausages/salami: www.sausagemaker.com/natural-...
We get all of our cheesemaking supplies from The New England Cheesemaking Company.
You can visit their website here: cheesemaking.com?aff=67
Also be Sure to check out our Amazon Store front to see all the things we use: www.amazon.com/shop/2guysacooler
(These are Amazon affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)
Apera pH Meter w/meat probe (Bluetooth): amzn.to/2A04Gll
InkBird Controllers temp & Humidity: amzn.to/2O3BmM7
Sausage Pricker: amzn.to/2Ji2zha
Butcher Twine & Dispenser: amzn.to/35QFhIa
Dehumidifier EvaDry 1100: amzn.to/2TDvChj
Dehumidifier Eva Dry 2200: amzn.to/2wwKjqs
Hygrometer for chamber: amzn.to/3enDCwt
Cool Mist Humidifier: amzn.to/380rWOW
Meat Grinder We use the #22 amzn.to/2MGd1QD
Small Sausage Stuffer 5# amzn.to/2wy5nN9
Edge Pro Professional knife sharpening Kit #3 amzn.to/2NvAO24
Wusthof Boning Knife: amzn.to/2Nvns9b
Iwatani Professional Chef Torch: amzn.to/32q5sDz
Ink Bird Sous Vide: amzn.to/3kZ5rMZ
Bella's Cold Smoke Generator: amzn.to/3kSqkJJ
Accurate Thermometers
Thermapen Mk4 - www.thermoworks.com/Thermapen-...
DOT Kitchen Temperature Reader - www.thermoworks.com/DOT?tw=2G...
Signals (4 Channel Temperature Probe) - www.thermoworks.com/Signals?t...
Extra Big and Loud Kitchen Timer/Alarm - www.thermoworks.com/Extra-Big...
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric
If you want a printable version of this recipe you can visit my web site: twoguysandacooler.com/making-traditional-japanese-sake/
That is an amazing project. I've never seen someone actually do the full process in a homebrew scale.
I have to admit, the process was a little wild!!!
@@2guysandacooler those melon and floral aromas you got are actually pretty common in ginjo-shu. I expect the yeast you used was a ginjo yeast. I wish I could try your sake against a normal highly milled ginjo to see what difference using eating rice makes.
That was really an awesome undertaking and video.
I'd love for you to try it! Wish you lived closer, I'd give you a bottle! The yeast we used was a #9 yeast so that might have something to do with it... All I can say was it tasted amazing and I'm not a sake drinker. When we first filmed the taste test we had a bottle of commercially produced sake and we did a side by side as a blind taste test. The one we brewed was far better. Unfortunately all that footage got corrupted and I couldn't use it so we had to re-film the ending. I'm glad to have made it. It was a heck of an experience!! The smells that were coming from the moto around day 14-20 were simply incredible. Banana, mango, jasmine, lavender. I couldn't stop peeking into the chamber and allowing the smells to intoxicate me!! I've never smelled anything like that before. It was incredible. I kept saying, "Can you believe it's only rice in there?" lol
@@2guysandacooler I wish I lived closer now, too!
I can’t imagine how many generations it took to figure this all out so long ago.
Its really not a difficult process, this one obviously is, but sake in its simplest form is a bowl of rice that hasnt been eaten all the way and left to sit for a few days. Before refrigeration people knew fermenting was an excellent way to make foods and drinks safe for consumption much longer then the time it usually takes to go bad. I can also see how easily wine would have been made.
Beer on the other hand with the boiling of grains then letting the liquid ferment is a strange sequence of steps.... imagine the first person to eat an oyster 🤣
@@DJRaveDave funny enough, beer is the oldest form of alcohol as best we can tell. People were brewing beer a full 6000 years before we can confirm they were brewing wine.
@@yourleftisttesticle wait I thought mead is the oldest
@@yourleftisttesticle the top 3 oldest alcohol discovered are all types of wine. The current oldest was from 7000-6500 BCE and was made from rice, honey, and a hawthorn fruit/ maybe grapes.
@@yourleftisttesticle no it isn’t lol
Literally no one thinks beer is the oldest form of alcohol.
It doesn’t even make sense
ill never make this but wow
the amount of effort you guys put is incredible
you guys are soo underrated its makes me sad
keep it up!
Thank you. Slowly but surely we'll get there :)
They over complicated and over processed it. Made Art into a science project.
I made this 8months ago and it's awesome! (finally tasted it) I had 2 batches one in the fridge and one at room temp. The one in the fridge is sweeter the one at room temp dryer . I didn't use all the ingredients you show but being I live in south east Asia we make a lot of rice wine. I did follow the steps in the sake process that you provided, however we did do some tweaking in the processes . Used koji rice , glutinous rice that I soaked overnight and steamed the following day . I used Angel yeast for liquor making as its pretty much for rice wines and washes. ( we also distill it to make soju) anyways by following the steps you provided and with a little of our own tinkering we did produce a fairly decent sake ( I lived in Japan for many years so IV had a few)
So thank you very much , all your stuff is great as we now sip our rice sake with some salami!
this was so insanely cool! definitely gonna be my project for this coming spring. thanks for your hard work and for filming this to show us the process!
Really enjoyed the episode, first time I've seen the whole process,
I've never had the patience to go through the full process, instead just making the starter and then only one addition. I especially could never wait nine months to drink it! Still it's a wonderfully simple process. I actually prefer the nigorisake style with the remaining rice solids all mixed in--the dextrins give it a creamy mouthfeel and sweetness that makes adding any sugar unnecessary.
Thanks for another fine video.
Oh interesting. I bet it's nice.. Next time I make it I'll have to try that method and taste the difference.
im in the middle of this process. i saw someone to a shorter first rack so it wasn't quite as separated and then bottled the foggy substans at the bottom? it that what you are referring to? i feel like it would be a waste to through all that away
Incredible Eric, wow!!!!!!
I am very appreciative what you do and done. Thank you. Lots of work, patience and technique. Honest endeavor.
Thanks.
Thank you for the comment :)
I admire the great effort you had doing al this steps.
I enjoyed learning how to make saki. Can't wait to put this to use.
that is just awesome:D i'll definitly try it^^
Holy shit, that was a great project, thanks for sharing!
Hello I would like to know what are your thoughts about using an Oak barrel (like the ones used for making wine) as a fermentation bucket for making this sake recipe!! Thank You
ohhhh. That would ne very nice! I bet that would add a very interesting flavor...
For fermentation no, as it can’t be sanitized properly. For aging sure. Once you have ethanol, contaminants are less likely
Im new, that was cool! I will follow this and try myself, Thank You.
Nice addition with the vault boy! Nice video on sake.
How do you guys not have a million subs? Your channel is awesome!
What a shame more people can appreciate what you’ve done here I love mycology and the art of brewing and it’s brought me here and I have to say this just moved to the top of my list of beverages to brew now I’m especially excited to add a new spore to my collection thank you !
Koji is amazing. It's become one of my favorite spores to play with. Thanks for watching..
Any video that starts with, "this is how to utilize your empty salami chamber," immediately has my attention.
Thank you 2 guys for this great video, and helping me learn about brewing sake! I'm from the usa so it is just amazing to me the different methods of brewing sake. I'm on my day 20 of a similar brew, so I was blown away on the step feeding method that was used.
Does this technique have a name for it? My recipe I used didn't do a step feed, so I'm finding that really interesting. Since koji rice step feeds by using its natural amylase enzymes I am wondering what this method achieves in its final result compared to a method that does a moto and a primary. Or in other words uses the same amount of rice to get the abv% the same, but skips out on adding rice in steps.
Thanks again for the great video!
Excelent vídeo! What kind of rice woul You recommend for making sake?
Hello Chef. That's a complicated questions. You can technically use any rice you want to make sake. The better the rice the better your sake will turn out. Generally 50% - 70% polished rice is used to make good sake but that might be hard to get. Here is a breakdown on the types of rice that are used in sake production: www.esake.com/Knowledge/Ingredients/Rice/rice.html
@@2guysandacooler thank You!! Keep up the enthusiasm! I'm a follower!
duude this is the first time i leave a comment in youtube after 6 years it was amazing !
Wow i really wanted to try this but damn mind blown
Thats amazing
I had a few questions. Does bruising the rice when you rinse it change the flavor at all? My chef taught me to use my hand as a guard to block the water from hitting the grains directly when rinsing rice for eating, though it wasn't for Sake.
Second question: is there any way to make it without all of the synthetic stuff at the very beginning? I haven't done any research on traditional Japanese Sake so I'm not sure.
Loved the video!
Thank you for making this video! Can you explain why you use the lactic acid/magnesium/potassium chloride mixture? Do you know if you can substitute with amazake?
Thanks, I like your video here. Will attempt to make one myself
If you do I'd love to hear how yours came out...
this is insane. wow!!!!!!
Awesome!!!!!🤙🏻👍
I loved your video ❤️ for making authentic Japanese Sake.. and I'm starting my batch next week.. wanna ask a query here, can I use Lalvin EC1118 instead of Wyeast #9, which I'm unable to find in India.. pls advise..
Also request you to make similar in depth video for making White and Red 🍷 wine.. awaiting.
Greetings from India ❤️
Getting ready to make my first batch, this video was incredibly helpful in my research phase! Thanks guys keep up the good work! PS What was the next Koji project in the end?
Thank you. This was the project that we talked about at the end of this video: ruclips.net/video/ggKehzxYryU/видео.html
guys, you should try Korean Makgeolli or Samyangju, which is basically very similar to Sake. GREAT video and the work, btw.
I was wondering...if you don't have a salami chamber what alternatives would work? There's an incubator kitchen in my town and I would love to try this process so that by winter this year (supposedly the best time to drink Sake) I'll have my 10 bottles!
Hey thanks a lot for this video! I wonder what will happen to the flavor profile [1] if you use another variety of rice or [2] if you distill that sake.
Like a nihonshu brandy? Ooooooo love it
God Blessed You With Patience , I'm Buying Mine😂
Did I hear it right? We have to double steam each batch of rice? Or did you mean rinse, "soak", rinse, steam?
I should have enunciated better. It's rinse, soak, strain, steam. The soak, strain, and steam are all 1 hour each.
Hello, I know it's been a while since this video was made. But I'm curious as to what percentage ABV you got. Thank you
Have you ever tried making Korean rice wine Makeogli? It doesn't take as long to brew and ferment as sake. Maangchi has a video on her channel about how to make it and I saw another channel has a video for it as well in the recs under this video.
You know in Japan they sell sake which looks like milk as well right? Personally I wouldn't worry to much about the colour but if you can't help but worry try a Brita filter as they consist of active carbon plus whatever else they add in but they've just released a sports bottle style filter which works with just an active carbon disc (they make a squeezy one too)
Nice... Yeah, yeah, I have time for it. :D
Really cool 😅
You nailed It. Thanks so much for sharing! A question: when you sanitize the buckets with iota 4, you spray the bucket and don't rinse it after that? Thanks again! P.S.: SUBSCRIBED!!!
That is correct. No need to rinse. I just tossed out any excess liquid in the bucket but that's all.
@@2guysandacooler Great!! Thank you so much!!
man, ill stick to making whisky haha
I'll stick to DRINKING whisky. 😃
Wow.
Can you use the lees as a starter culture to make more sake??
not really, it's mostly used as animal feed, cooking, beauty products.
This episode deserved to gain more viewer
Thank You
The best video instructions I've seen on how to make sake! What is the song in your video that plays around 14:30? You mention 'Ishikari Lore by Kevin MacLeod' which seems different and plays earlier in the video. Thanks!
Thank you. I'll have to look it up. I don't remember which song it was..
I just found this channel. At the end of this video you referenced another koji based video? Which one was it?
It was most likely the Civet Cat coffee that we made with koji: ruclips.net/video/ggKehzxYryU/видео.html
this shit cool can I make it in my mini-fridge in college?
Absolutely!!
It must feel so accomplishing making something like this and then cracking it open after a long time.
great content, yellow result i "guess" you using the whole rice, traditionally they use the polished rice
Can i use table salt instead of potassium chloride? Or what can i substitute it with?
no table salt is sodium chloride. You could use "no Salt" or a salt substitute. Something like this: amzn.to/2XcZ6F0
@@2guysandacooler Ah okay, i thought you meant "use salt as substitute" (i'm not too good in the kitchen). Thanks!
should i be stirring the sake at all during the moromi phase? if so then how often?
no need to stir during the moromi phase. Just maintain the temp and allow it to ferment
Me: I love Nihonshu, I wonder if I could make it…
Me: Searches RUclips, Finds Great Video 👍
Halfway Thru: Welp! I guess I’ll stick to buying it.
so the aspergylus oryzae from your koji ferment the rice into sugar, and your wyeast "yeast" ferment your sugar into alcohol? both at the same time? do you keep adding koji because the oryzae is getting killed off or its just a precaution so its not too much a shock when you add fresh rice?
The latter. The more rice you add the more koji needs to be added
@@2guysandacooler alright thank you very much!
Traditional Sake is Yellow. Sake sold in the US has a additive to clear the color
Hi, i would like to know, why do you need Lactic Acid? I mean What is it actually do in this brewing process? What if we do not use lactic acid? Does the lactic acid used in this brew is a bacteria (lactic acid bacteria) or the lactic acid as a chemical solution?
Sorry, english is not my first language. It sound like no manner, i know, im sorry.
I really keen on doing this sake making experiment, because i once tried to make chinese rice wine (huangjiu) succesfully, and the steps is not this complicated nor it need any of chemical additive. So, i would like to try making sake, and see, if i could hv a good sake or not. Thank you..
I have a question. What would happen if you put everything in the 20Liters bucket (yeast, water, koji, and steamed rice) all at the same time from the first day? If you just keep stirring every 12 hours until it finished fermenting, would the result be similar?
You would get alcohol but the flavor would be completely different. Look up Chinese Rice wine. What you're talking about is how it's made in China
i dont have koji kin and have no access to it at all not even able to buy if online, nor nutrishion yeast and these stuff, i have plan to make my own koji kin in chamber (with help of your previous video) , how much chance do i have to actually can make sake? thank you very much for beautiful videos you create, im your huge fan, alsoo im waiting for a video you promised about making a chamber in home,
I think your chance is very high. 😁. It'll take some time but you can do it!!
@@2guysandacooler thank yu very much for motivation. will going to do it very soon.
Hey guys just wondering what the other item you ended up using koji for?
I know this is late in the game but what apparatus did you use to control the temperature? I've looked everywhere but couldn't find an answer.
hey john. It's a controller by inkbird. Check it out here: amzn.to/3b1Qw2I
why do you use distilled water? wouldn't spring water or something be better?
stupid question, but why don´t you pasteurize the bottled sake with closed lids? Isn´t there a chance that some alcohol may volatilize?
I suppose I could, but alcohol won't volatize till it gets to 170+ so as long as you keep it under 169 you're good..
Would you ever do it again? What alcohol content did you get?
Het Matthew. I don't think so. It was a great project but I'd rather be making salami in my chamber :)
I like sake but I think I will just buy it!! I will stick to making fruit wine and mead.
the yellow is from the fat in the Rice ! either drink it with the white lees in it , Doboku or run it through charcoal to clean it up.
Is it sparkling?
No. The bubbles are from the pasteurization process at the end.
That distilled water on day 8 is just straight up distilled water? No additions of salts, etc?
No. On day 8 there's a koji rice addition as well. Check this out: twoguysandacooler.com/making-traditional-japanese-sake/
@@2guysandacooler Sorry, what I meant was: Its just distilled water with no minerals? No lactic acid, magnesium sulfate, or potassium chloride added?
@@sinkingship101 that is correct
You said the rice quantities used on day 9 were “a little bigger” than day 2. Can you let me know the actual quantity because rice is sold in 1, 5, 10 & 20 lb sacks? Thank you so much for your help, J
Hey Jim. Check out the recipe I have on my website. Thanks and let me know how it turns out.. twoguysandacooler.com/making-traditional-japanese-sake/
@@2guysandacooler Perfect! Definitely going to try this. You responded so quick - you must have been waiting for my question! LOL. Thank you soooo much, Jim
by using koji to convert starch to sugar can you not do the same thing using an amylase solution
I was literally just thinking the same thing. I have some amylase solution and I figured it would be a cool experiment "Sake for Beginners"...
@@2guysandacooler I look forward with bated breath
Hello, im currently brewing, trying to brew rice wine.. i saw many videos where they use s type airlock, so i used it to. but never paid attention whether lid to the airlock should be there or not .. please help.. should i have closed the lid of the airlock ?? Plzz reply
as long as there is water in your airlock you are good to go.. top or no top.
@@2guysandacooler thanks that helps .. also i keep seeing a lot of white foams on top of water and rice is on bottom i can see grains clearly and there are no bubbles in airlock from the starting of day 1 ,, today its day 8 /// is the batch ruined ? i used the bread yeast for making rice wine.. no koji or wine yeast available in lockdown.. please advice ..
@@nitishsharma2726 No Koji= No Sugars=No Fermentation.
@@mysterytechknowledge3664 i bought chinese rice leaven pkt angel .. it got delivered today .. threw that last batch down my toilet... it was very smelly .. bought authentic japanese sticky rice and making the koji now... will update you how it turned out .. thanks
In Sanskrit this Recipe is Called :- धान्याम्ल (Pronounced as = DHANYAMLA) .
Definition :- Any alcoholic Beverages made from Grains (either simple grains or Malted grains) .....
For all of those wondering what are uses of this Saki ?? Saki when distilled Produce ( सुरा = SURA in sanskrit ) which is clear distilled product from grain alcohol/beer/wine. And the SURA is Musculoskeletal relaxant , antidepressants and mostly used in People suffering from "VATA - KAPHA" imbalance... So it's a great medicine and should be only consumed those who need it....You should not consume it on daily basis or it will Dry you UP....
So what I am saying is there is similarities in "SAKI and SURA"....
Is koji is yeast rice, why do you need additional yeast to make sake wine?
Koji isn't yeast it's a mold. This koji mold turns the carbohydrates in rice to sugars. The yeast is added to turn the sugars into alcohol
@@2guysandacooler thank you
I've done mead beer wine and hard cider. This looks nice but that's too much work. Maybe after I retire and have the time.
They say getting the first 10k subs is the hardest part. Keep up the high quality unique content and your channel will thrive. Thanks for this video!
Thank you for the encouragement!!
Hoe much Koji rice do you need per Rice? I want to make 5 Gallons of sake, how much rice and koji rice do i need ?
Here is a printable recipe: twoguysandacooler.com/making-traditional-japanese-sake/
Can i ask if the.sake expires?
I don't think so
I wonder if the added sugar doesn't ruin the end product?
The added sugar (amelioration) simply alters the specific gravity making the sake less dry. It's a personal preference.
Can you make Nigorizake from the sediment left behind each time, or only the final time?
i saw someone cold crash it in the fridge and then bottle the foggy stuff just after a few days once it separated. enough to see a difference
IDK if thats the "Classic" way to do it but its an idea
I don’t get it when you bring the saki to 145f you loose alcohol don’t you ?
Compare the smell of the yeast you used with the taste of the sake，often impurity is just the commercial yeast.
So at which stage would u stop to make nigori
This is simply authentic... I'm starting my batch next week, with this recipe.. 👍 thanks lot..
Can Lalvin ec 1118 yeast be used for sake making..?
You have the voice of Rob Lowe
Congratulations you needed 88 dayz to make extremely clear rice juice
Isnt salt sodium chloride?
yep
@@2guysandacooler then is potassium chloride epsom salt?
@@justinfrancis2644 no, epsom salt is magnesium sulfate. potassium chloride is a salt substitute
Interesting make the Halloween know is I Apple juice
The imperial system is the bane of sake making videos, forums and books.
I will never try this at home... 😅
I've made sake a few times and never had it turn out yellow. I noticed that as you were boiling the sugar that you added later that you had some caramelized sugar on the sides of the pot above the water line. I wonder if the caramelized sugar produced the yellow tint.
I’ve seen sakes that were yellow before. Not sure of the brand as it’s been a while
What if I don't have a salami freezer?
You can use a regular freezer you'll just need a temperature controller.
Taylor-MadeAK approves of this video.
lol mine tastes the same and I didn't do 90% of the shit you did. Koji rice -> in the bucket -> add yeast disolved in a little sugar water.
LOL. Chinese Rice Wine for the win!!
My sake is SOOOO dry I can't drink it. Help!
it needs a little sugar.
in sake brewing you never heat ready sake
Hi I kind of wondering if adding so much sugar at the end disturbs the flavor...unless all the sugar is broke down by bacteria into alcohol, I probably missed that part in the end...regardless, thanks a lot for the video...
the sugar only balances the dryness. It all comes down to personal preference. If you like a dryer sake then you wouldn't add so much. Personally I like a sweeter sake..
wow this is a PITA
"it's a very specific amount of sugar" *proceeds to not say anything about the specific ratio*
LOL. It all depends on the specific gravity of your sake and how dry/sweet you like your wine. Each batch will be different. Here's a great article on how to ameliorate your sake: homebrewsake.com/hitting-your-smv-sake-meter-value-%e2%80%93-to-ameliorate-or-not/#more-745
Why do you pasturise twice? that seems crazy...also why an airlock after the first pasturisation...you've just killed the yeast so nothing is going to be fermenting? Also why pasturise it and then keep it in the fridge...the whole point to pasturise it is to make it shelf stable.... I am very confused as to why you make it so complex...
Hey Ross, great question. There are several types of sake. "Nama" which is unpasteurized and then there are the pasteurized versions. Depending on the brew master sake will get pasteurized either once or twice to develop the flavor and the subtle characteristics of sake. In this video you see a shortened much less complicated version of making sake than the actual real process that's done in Japan. With that being said the more attention you give the process the better your sake will come out.
yeah Naaaah . . . toooo much trouble . . . but thanks for the vid