we made this about 6 months ago and put the bottles in the fridge. We did not use miso we use the koji. We soaked glutinous rice over night and steamed the next day after it cooled I put the yeast balls, after about one week I added 1.5 liter of water for every kilo of rice .after about 40days I strained the rice and squeezed all the liquid from the rice with a cloth. From 3 kilo of rice I got 8liter of wine. As I said before we put the bottles in the fridge. Now 6 months later we tested the taste. IT IS SPECTACULAR!!! perfect for celebrating the New Year! Happy New Year thank you!
@@cicidahlia2271 no, no sugar. The rice fermented into sugar and thus became very sweet before fermented to dry. I don't really recommend using miso as it's salty and salt works against the yeast. It's also not really necessary to use Koji either. Good rice wine can be made with just the Chinese yeast balls and steamed and cooled glutinous rice with no added water
I’ve been researching all day and you’re the first to add water, a lot of water. It was still quite alcoholic? I think I’m going to use both of these recipes and some other stuff I learnt on other videos. I’m going to buy a syphon too. I want crystal clear. Just saw one flavoured with cardamom, cloves and cinnamon. Another with blueberries. Excited.
@Magnibus Beer is making tired and has so much CO2, it´s pretty hard to get drunk. With Sake it´s easy and giving a good high :-). Try it, but please buy a good one.
tip: when you are straining the fermented rice you can use a small ladle against the strainer to push down more liquid. theres a technique in motion but if you get it down youll have more product
I like sake, because it doesn't give me a migraine or hangover, which I get from most other drinks. It also works the best for relaxing my muscles, but maybe that's just because I drink it warm. I find it very easy to get drunk on.
You used miso instead of koji? It's clever and surprising way to make sake. No or few japanese will notice that miso can be used in that way. (I'm japanese and interested in fermented drinks.)
Great way to make homemade sake but I have a question, Did your sake taste like miso soup? because you have added the miso soup ingredient into the rice.
Sake isn't rice wine, but Japanese rice wine. There are many different kinds of rice wine in the word, Chinese rice wine being the earliest rice wine in Asia.
Most japanese rice is grown in California anyways. So, really, the distinction is pointless at this point. Location doesn't make the grain, sorry to say. Neither does the fermentation process. It's all the same roughly.
Thanks for the video. Especially the tip about the miso. One question what was the net. result in ml from that 1 kilo of rice you started with. Ciao from Ollanda
Hello, nices videos and explanations. Thanks. I would like to know if i may used saccharomyces cerevisiae (regular bread yeast) instead of Koji if possible, with would be the amount for 1 kg of rice and which tipe of rice is better?
Dude, don't use baker's yeast to make alcohol. Technically it can work, but the end product tastes like ass and can potentially be biologically toxic. If you can't find koji locally Amazon sells Chinese yeast balls for just a couple of dollars per handful, and it's not hard to culture for continuous use.
koji is not yeast and buying chinese yeast instead will not help either- koji breaks down the rice so the yeast can eat it, you need yeast AND koji for sake
You didn't use any sugar? I have been making Makklli and and cross between Rice Wine. One time I drink some I have actually let set in the frig for a long while . It was wonderful. I just can't seem to let it sit long enough. Thanks.
You should put it in the freezer for one hour rack it off and let it sit tell room temperature then put it in the freezer for another hour rack again get rid of most of the sediments the cold helps a lot
Thanks for your instruction. I've tried also with miso but my airlock doesn't have any activity at this first fermentation. maybe the free space in my bucket is to much? It's a 10 liter bucket with 1 kg of rice. Any Idea?
I just bought Chinese yeast ball 👩🍳👌 do I really need to ferment the first step using Miso? I'm going try to skip that part using only Chinese yeast ball and using sticky so exciting if it won't work then I m definitely getting back to your recipe 👌👩🍳 Thank you for sharing 💖
I've heard that the sour note is because you used regular rice instead of the specific kind of sweet rice that was traditionally used to make sake. You might want to revisit this using sweet rice, also called glutinous rice.
Very interesting, thanks. Couple questions, does the miso give it a bit of a salty taste? How long can you store the fermented rice that is kept in a glass jar? Thanks!
Koji takes about two days to grow. U had it sit for a week though. I suggest doing again but with paper towel covering the bottle for the Koji part. 1. Maybe use culture packet to avoid salt flavor. I think the salt sitting for a week would make it bitter like pickled jalapenos. 2. I don't know if only the top would get Koji because of air exposure at the top of bottle. Instead of traditional flat surface. Good video nonetheless. I will do both ways and tell u how it goes.
I would ferment in glass. Plastic is not a good container for the process as it can become a part of the chemical process. The miso was a nice trick tho!
start with mead if you have never done alcohol before- most foolproof starter alcohol, easy to find ingredients and honey is naturally antibacterial so less chance in it going off before yeast gets a footing. this guy is a genius using miso paste for koji mold... I never considered it as an option lmao
Its used to let the gas out that are producing during the fermentation, without letting air or dirt in. Some say you could use a ballon ore something like that, but thats bs, it dosnt work well. Just buy an airlock like this one, its about 2 bucks.
Could you use an Amylase to break the starch down into sugars first and then add yeast to ferment? I dare say the amylase would break down the starches to have the mix be almost 100% liquefied sugars....
@@Spectacular-cuoredicioccolato I will do a very small test batch soon when my amylase arrives in the post one day soon and i will reply back with my findings. Im soon to be making a "Harry Potter Butterbeer Spiced Butter Rum"... I dont know how it will go but will be interesting.. Also making something of a Cognac
@@Spectacular-cuoredicioccolato i have read another sake recipe and author told,that sake should be pasterized after all,beсause kodji is kind of poisonous\could be harmful or something like that,so i checked a few sake recire trying to understand how it works.thanks for answer.
I have a book which says you can use sourdough starter, although it will be even more sour.. I also suspect bread yeast would work but I haven't tried it yet.. :)
@@Spectacular-cuoredicioccolato We usually use a mold called 'noo-rook' to induce the glycolytic process of starch, right? After watching this video, I realized that there are germs that have the same effect on soybean paste. Thanks. How much soybean paste tastes from the finished alcohol?
he immediately used the wrong type of rice :)) "little bit sour" because he should have used the fat round sticky high sugar type of rice. However, he did use quite a cool and fast method. that was nice
hola amigo una parte del video ud agrego algo blanco despues de estar fermentando, que era eso, azucar o que gracias felicitaciones fuerza desde Venezuela I love
@@Spectacular-cuoredicioccolato gracias ok muchas gracias, despues que pase esto tratare ya que donde pueden vender levadura , que son sus paisanos estara cerrado un buen tiempo, aunque podria probar con levadura de pan, total estamos en casa resguardados
Miso is a Japanese food Koji is microorganisms that help the bacteria to work the sugar. You can buy the Miso in the supermarket and the koji on Internet.
we made this about 6 months ago and put the bottles in the fridge. We did not use miso we use the koji. We soaked glutinous rice over night and steamed the next day after it cooled I put the yeast balls, after about one week I added 1.5 liter of water for every kilo of rice .after about 40days I strained the rice and squeezed all the liquid from the rice with a cloth. From 3 kilo of rice I got 8liter of wine. As I said before we put the bottles in the fridge. Now 6 months later we tested the taste. IT IS SPECTACULAR!!! perfect for celebrating the New Year! Happy New Year thank you!
Thanks again 👍🏼
did you add sugar during fermentation?
@@cicidahlia2271 no, no sugar. The rice fermented into sugar and thus became very sweet before fermented to dry. I don't really recommend using miso as it's salty and salt works against the yeast. It's also not really necessary to use Koji either. Good rice wine can be made with just the Chinese yeast balls and steamed and cooled glutinous rice with no added water
I’ve been researching all day and you’re the first to add water, a lot of water. It was still quite alcoholic? I think I’m going to use both of these recipes and some other stuff I learnt on other videos. I’m going to buy a syphon too. I want crystal clear. Just saw one flavoured with cardamom, cloves and cinnamon. Another with blueberries. Excited.
@@stevetaylor1904 the water helps adjust the gravity to allow it to continue to ferment dry
wow, all your videos are really simple & awesome. Appreciated. I'm looking forward more varieties of liqueurs & vinegar.
Thank you.
👍
When I first had Sake it amazed me how it hits you so fast but you recover in no time.
😂
No if you drink with moderation 😉
👍
I know!! Holy shit same happens to me
@Magnibus Beer is making tired and has so much CO2, it´s pretty hard to get drunk. With Sake it´s easy and giving a good high :-). Try it, but please buy a good one.
tip: when you are straining the fermented rice you can use a small ladle against the strainer to push down more liquid. theres a technique in motion but if you get it down youll have more product
👍🏼 thanks for the advice 😉
I like sake, because it doesn't give me a migraine or hangover, which I get from most other drinks. It also works the best for relaxing my muscles, but maybe that's just because I drink it warm. I find it very easy to get drunk on.
Very Clear Recipe of Homemade Sake thanks 😷
Welcome 😀 please share the video with your friends 😉
You used miso instead of koji? It's clever and surprising way to make sake. No or few japanese will notice that miso can be used in that way. (I'm japanese and interested in fermented drinks.)
👍 if you try let us know 😉
Great way to make homemade sake but I have a question, Did your sake taste like miso soup? because you have added the miso soup ingredient into the rice.
😂 no
I stumbled upon your videos. I love them and the simplicity you offer. Your style is simply amazing
Thanks 😊 you are very kind 😉👍🏼
@@Spectacular-cuoredicioccolato I've literally loved every video I've watched. Gonna make this sake in upcoming wks. Ty good sir
Thanks 😊
@@Spectacular-cuoredicioccolato my pleasure
So I have a question if you care to indulge me?
Thanks! Another great video and wine for me to learn ! Looks very simple and i will try it !
👍
Sake isn't rice wine, but Japanese rice wine. There are many different kinds of rice wine in the word, Chinese rice wine being the earliest rice wine in Asia.
👍thanks for all this informations, probably very soon I will do a different kind. I think from Cuba
Most japanese rice is grown in California anyways. So, really, the distinction is pointless at this point. Location doesn't make the grain, sorry to say. Neither does the fermentation process. It's all the same roughly.
So... Sake is one of many variations of rice wine?
I believe you because in eastern India also we make rice wine but sake is different.
Midnite Reveries yes. China is very good at making new things so fast. Like Corona
That's the first video without the helicopter move! 😬😁 The rice wine looked fabulous
😂👍🏼 old video 😉
Thanks for the video. Especially the tip about the miso. One question what was the net. result in ml from that 1 kilo of rice you started with. Ciao from Ollanda
Peter Ramselaar 1 liter / 1.5 liters
Peter Ramselaar
Ciao from Thailand ! 😆
You cook the rice without boiling the water first?
I add the rice in hot water
Nice!! How much sake was made with this amount of Rice ??
Less than 1 liter 😭
@@Spectacular-cuoredicioccolato lol
😬
Loved this video. Simple and to the point.
Thanks 😊 please share it with your friends 😉 thanks again 😀
Chef, is there any other ingredient to use instead of koji? Thank u.
Sorry but for Sake 🍶 you need it 😉
@@Spectacular-cuoredicioccolato thank u chef.
😉👍🏼
Hello, nices videos and explanations. Thanks. I would like to know if i may used saccharomyces cerevisiae (regular bread yeast) instead of Koji if possible, with would be the amount for 1 kg of rice and which tipe of rice is better?
No sorry you need koji
Dude, don't use baker's yeast to make alcohol. Technically it can work, but the end product tastes like ass and can potentially be biologically toxic. If you can't find koji locally Amazon sells Chinese yeast balls for just a couple of dollars per handful, and it's not hard to culture for continuous use.
@@wilsoncalhoun ok
See my comment and the video link
koji is not yeast and buying chinese yeast instead will not help either- koji breaks down the rice so the yeast can eat it, you need yeast AND koji for sake
Is this normal or glutinous rice?
You can use both 😉
You didn't use any sugar? I have been making Makklli and and cross between Rice Wine. One time I drink some I have actually let set in the frig for a long while . It was wonderful. I just can't seem to let it sit long enough. Thanks.
In this recipe no sugar, but in the sparkling rice wine recipe I use a lot of sugar. you can find the recipe on my channel 😉
Is there any specific type of rice that we need to use?
Any sweet rice would work is what i seem to get from how to make rice wine videos.
👍🏼
wow!!! great vid, i didn't know or have any idea, using miso base would help with the fermentation process.
😉👍🏼
Hi, Saki is also made from basmati rice ... or does it have special rice ?? Thank you
If you want to do the original one you need Japanese rice 😉
You can use the one that you prefer
You should put it in the freezer for one hour rack it off and let it sit tell room temperature then put it in the freezer for another hour rack again get rid of most of the sediments the cold helps a lot
Exactly 👍🏼
Thanks for your instruction. I've tried also with miso but my airlock doesn't have any activity at this first fermentation. maybe the free space in my bucket is to much? It's a 10 liter bucket with 1 kg of rice. Any Idea?
Yes could be too big. But you can see if the fermentation are going from the rice. Can you see the bubbles in the rice?
cuoredicioccolato no bubbles, its more like strings. the miso is now 3 days on the rice.
Sorry, if you can't see the bubbles is not a good sign. The fermentation didn't begin 😢
Thanks for your advice. will try it again. does it works with any pure Miso?
You need something fermented or rice yeast
Do we need to shake/swirl the fermenter to get the floating bits of rice submerged?
Only the first week
Thank you for the video.
Would you be able to add findings to further clarify the sake, if you don't have a press?
I don't know, never tried
Is this the same thing for the rice wine you use to make General Tso Chicken?
👍 may be
That looks good
Thanks ☺️
I just bought Chinese yeast ball 👩🍳👌 do I really need to ferment the first step using Miso? I'm going try to skip that part using only Chinese yeast ball and using sticky so exciting if it won't work then I m definitely getting back to your recipe 👌👩🍳 Thank you for sharing 💖
👍🏼 yes you can use it directly
I've heard that the sour note is because you used regular rice instead of the specific kind of sweet rice that was traditionally used to make sake. You might want to revisit this using sweet rice, also called glutinous rice.
If I can find the real rise from Japan I will try 😉
Can you use glutinous rice flour?
You can use it but it will be difficult to filter 😬
If you can get sushi rice I believe that’s the same or similar as what you need for sake
👍🏼 good idea
I don't want my sake to taste sour. How can I keep it from getting that flavor?
Airlock on the top of the fermenter
Use short grain rice
Very interesting, thanks. Couple questions, does the miso give it a bit of a salty taste? How long can you store the fermented rice that is kept in a glass jar? Thanks!
No salty taste
2 weeks
@@Spectacular-cuoredicioccolato Thank you!
👍 please share the videos with your friends 😉 thanks 😀
I feel that when it's fresh it tastes a little bit like lemonade, yes.
😉👍🏼
Also brewed in Nepal and hilly areas of North East India.
Thanks for the information 👍
You can simply mash the rice to convert the starches
Really?
you would have to mash it with some kind of malt, because rice does not turn sweet if you mash it.... it lacks enzymes
👍
Do you make Barley wine/beer? do you have the link? .. tks !
isn't there a bit of sugar, can it be plain yeast, and what is orange that you put in first.
Miso
What rice is best for making saki?
Shuzou-Koutekimai but you can try with the glutinous rice
what can I use instead of koji? yeast perhaps?
th-cam.com/video/nSeOb0KtPLU/w-d-xo.html
I think, rice will ferment much faster.
🤔
Do you need the chinese yeast to make sake? What if all I have is koji, rice and water. Will that work to make sake?
Yes, you can try with koji
Doesn't Koji need air to grow. Everything else seems fine
Yes 👍🏼 this is a fast way
Koji takes about two days to grow. U had it sit for a week though. I suggest doing again but with paper towel covering the bottle for the Koji part.
1. Maybe use culture packet to avoid salt flavor. I think the salt sitting for a week would make it bitter like pickled jalapenos.
2. I don't know if only the top would get Koji because of air exposure at the top of bottle. Instead of traditional flat surface.
Good video nonetheless.
I will do both ways and tell u how it goes.
Ok 👍🏼 perfect 🤩 keep us updated.
Yes 👍🏼 I should try with different technique
Can we eat the rice after fermentation?
If you like it 😉
Awesome! To get koji from other food!
😁😉
Lost me when he said put some rice in gas container
🤭
I would ferment in glass. Plastic is not a good container for the process as it can become a part of the chemical process. The miso was a nice trick tho!
👍🏼
Can i use shoyo to start the fermentation?
Follow my last video about homemade yeast
Hello. my name is Dan and I follow you from Romania. try to make Korean nuruk. then it's easy to make koji for sake.

I will check 😉👍🏼 thanks 🙃 multzumesk
Is it safe?
And is that make drunk?
I would like to try.....
Pls answer
It is not safe to be drunk
Spectacular.
😉👍🏼 bravo
How to make to convert rice starch to sugar ?
I'm sorry I'm not sure I understand. I have some Miso I've had in the frig for a very long time, can I use that?
If is still good. Yes, you can.
I just wish you could place a list of the ingredients that you used on this video and the quantity
I show the list in the video 🤔 usually
we call TAPAI@LIHING@MONTOKU & TUAK if u interest come to borneo SABAH/SARAWAK
Thanks 😅
Our filter. And our yeast nice to hear..,,,,,,,,😊
😂
does this need to boil it ?
No
your the best
😂👍🏼 thanks
Can I use bread yeast?
No 👎
You don’t seem too impressed with the result. Tell us what it really tastes like? 😀
Good but I prefer regular wine 😉
👌
👍
That looks bad realy
لي جا هنا من وان بيس يدير لايك😂😂
so does miso paste have koji in it?
Yes
Kini, pang home quarantine
🤪
I'm just an Underaged kid who watched Kimi No Wa Wa and wants to make alchohol
me too
@@glucose6800 🙌🏾 welcome to the crew
start with mead if you have never done alcohol before- most foolproof starter alcohol, easy to find ingredients and honey is naturally antibacterial so less chance in it going off before yeast gets a footing.
this guy is a genius using miso paste for koji mold... I never considered it as an option lmao
@@akatsukiawsome13 Thanks I will try it out
Exactly
what is that glass pipe tool and where should i get it ? what is itsuse? please letme know
Airlock, you can find online 😉
Its used to let the gas out that are producing during the fermentation, without letting air or dirt in. Some say you could use a ballon ore something like that, but thats bs, it dosnt work well. Just buy an airlock like this one, its about 2 bucks.
👍
It reminds me of stinky rotten rice in my lunchbox after 5 days in my bag for some reason
😂🤪
Pretty much what it is
😂
are you live in Thailand ,, I see many product made in Thailand??
Yes, do you too?
cuoredicioccolato Yessssss
Un po' in Italia e un po' in Thailandia
I want to know the price of koji and if possible where did you buy it.. maybe link to the web-site or the store
Where do you live? I bought it at the supermarket in Thailand
@@Spectacular-cuoredicioccolato I live in Slovenia
Try to buy it online, maybe on amazon
Mine tastes sour and bitter! Is it right or its spoiled
Did you use the airlock?
Could you use an Amylase to break the starch down into sugars first and then add yeast to ferment? I dare say the amylase would break down the starches to have the mix be almost 100% liquefied sugars....
I don’t know if you can do this with rice
@@Spectacular-cuoredicioccolato I will do a very small test batch soon when my amylase arrives in the post one day soon and i will reply back with my findings. Im soon to be making a "Harry Potter Butterbeer Spiced Butter Rum"... I dont know how it will go but will be interesting.. Also making something of a Cognac
🤩 let us know 👍🏼😉
@@truedeltstrader2w489 did the amylase work?
right now i`m trying to make sake using this recipe,after 10 days it smells like sweet wine,like port wine or sherry
🥳👍🏼
@@Spectacular-cuoredicioccolato should i pasterize it ,after it become ready?
No , why ?
@@Spectacular-cuoredicioccolato i have read another sake recipe and author told,that sake should be pasterized after all,beсause kodji is kind of poisonous\could be harmful or something like that,so i checked a few sake recire trying to understand how it works.thanks for answer.
Thanks for the information 👍🏼
What rice are you using or can any rice be used
Glutinous rice
Can i do this kind of sake. with any kind of rice?
Yes, but Japanese rice or glutinous rice will be better
How strong alcohol % is this rice wine?
I don’t remember 🤔 you can check it in the video probably
I’m not alcoholic .. but your accent is pretty much better and funnier than Indian accent lol i loved it ❤️😂
😂 thanks 🤣
How does sake taste and smell like ?
Like wine
wondering why not regular yest?!
Try with the regular and let know 😉
will do tnx
😉👍
I have a book which says you can use sourdough starter, although it will be even more sour.. I also suspect bread yeast would work but I haven't tried it yet.. :)
👌
누룩을 된장으로 대체 하다니 신박하심.
Sorry 😣 I didn’t understand
@@Spectacular-cuoredicioccolato We usually use a mold called 'noo-rook' to induce the glycolytic process of starch, right? After watching this video, I realized that there are germs that have the same effect on soybean paste. Thanks. How much soybean paste tastes from the finished alcohol?
1 or 2 tablespoon
@@Spectacular-cuoredicioccolato Is the salinity in soybean paste okay? Doesn't salty prevent bacterial growth?
It’s ok 👍🏼 but if your country you can find the proper mold 😉 it’s better to use that
he immediately used the wrong type of rice :)) "little bit sour" because he should have used the fat round sticky high sugar type of rice.
However, he did use quite a cool and fast method. that was nice
tks for the tip. Sugar + yeast = fun time :D
Should go out and buy a good quality pillow case and use that for you squeezeing of the rice my friend
👍🏼 thanks for the advice
Does it contain methanol
Probably
Koji means yeast right
Yes but it’s a specific yeast for rice
do u age sake or just drink it new ?
New
hola amigo una parte del video ud agrego algo blanco despues de estar fermentando, que era eso, azucar o que gracias felicitaciones fuerza desde Venezuela I love
The big quantity is azucar the small is yeast 😉
@@Spectacular-cuoredicioccolato gracias ok muchas gracias, despues que pase esto tratare ya que donde pueden vender levadura , que son sus paisanos estara cerrado un buen tiempo, aunque podria probar con levadura de pan, total estamos en casa resguardados
👍🏼
Which category of rice, can you say.
No sorry 😐 they you different kids but I don’t know the name 😭
Where can I buy the bubbler? Help me please
th-cam.com/video/7j2wifgUOkg/w-d-xo.html
👍🏼
not spectacula?
Spectacular
hello from Indonesia
Hello 👋🏼
I prepared it's taste like indian tadi...
👍🏼😋
Does it have to be Japanese rice or any type can be good
The Japanese rice or the glutinous rice will be perfects.
yamada nishiki rice is the best ive heard its like the rice king
Thanks for the informations 👍
Are u an idiot
can i use normal dry yeast?
No Follow this video 😉
Homemade YEAST for WINE, BEER and BREAD - How to make YEAST from scratch
th-cam.com/video/XzPaINFECzQ/w-d-xo.html
You forgot to wind your hand when tasting it, I miss that😂😂
😂👍🏼
it seems you are alive still now...hahahaha..nice...man.. I am Currently malting the corn
.them brewing and distilling
Bravo 😂👍🏼
nice
Thanks 😊
How do you stop the fermentation?
Why?
Gunj Chowwiwat just put in a cold fridge for like 24hrs to kill off living yeast
I’d like to give you a big cuddle😂❤️
😱
a little bit sour... does it taste like vinegar?
No like a vinegar but like a new wine or young wine.
cuoredicioccolato so it needs to store again to age a little bit..
👍
what will be the alcohol percentage?
It dipende on the kind of rice, on the yeast. You can check trough a specific instrument
What is Miso and Koji? And where can I find it? Actually I'm American
Miso is a Japanese food
Koji is microorganisms that help the bacteria to work the sugar.
You can buy the Miso in the supermarket and the koji on Internet.
Thanks a lot :)
👍
can i use dry yeast insted of koji. Koj is not avilable india.
You can try but it's not the same. you can follow my recipe of the rice wine, it's another video
damn this guy is fast sometimes.
😂