There is a Korean equivalent that is easier to get. It is called nuruk, and can often be found in even small Korean groceries. It contains the same mould as Koji rice, but grown on a wheat cake instead of on rice.
Yes, you can make it. called Shubo or Moto. www.sake-talk.com/how-to-make-sake-sake-making-process/?fbclid=IwAR1eTo2Btos_eSFWWYBmLtfrBYWI34ARmNKJ0U_k3OsvK3WLxEbZTg--HJQ#7
The koji is needed to turn the starch into sugar. You could use nuruk instead, which is often available in Korean markets. Malted barley or amylaze from a brewing shop could also work, but you would need to change procedure to be something more like a barley wine
@J.C. Denton because you would ferment the sugar and not the rice. A koji (fungus) and yeast combo converts the starches to fermentable sugar and then the yeast eats that all simultaneously. That's how sake is truly made. No sugar is added. Hope this helps.
Without yeast, I don't know. If you use wine or champagne yeast like e118 or something you could expect around 12-20% when it's done fermenting. Or if using bread yeast, maybe 3-14% depending on a lot of factors. If using no yeast it's basically japanese kvass, so less than 4% within a week but without bitterness.
Boa tarde ficou muito bom,esse produto que vce amassou com a mão fermento biológico
Nice video ! I was wondering what to do with the leftover sake kasu. Any tips ?
Use it cooking. Use it as a marinade for root vegetables, fish fillets, etc. .
This is the easiest tutorial I've ever seen
Does it matter what type of rice you use?
medium or short grain rice. Calrose is okay.
Is the recipe for dry or cooked rice?
Cooked one
Could you explain the version with three stages of fermentation?
Will be next video
What can i use instead of koji
It’s not easy to get here
I guess there is no way to replace koji, because it helps to metabolize sugars that will be converted into alcohol by the yeast action
There is a Korean equivalent that is easier to get. It is called nuruk, and can often be found in even small Korean groceries. It contains the same mould as Koji rice, but grown on a wheat cake instead of on rice.
I thought it was the starch wash they fermented
what can you do with the remaining startchs?
You can use starch to water plants. 🌿
Eat it
Cook with it, marinate vegetables, fish fillets, etc. Dried out into a sheet form, toast it, and eat as an appetizer.
Replace koji w/ Chinese yeast balls from Asian market
Why? Better result? Better taste?
@@ld5984 This is the chinese way to make it, so if you are looking for a more japanese taste you must to use koji
can i make it whitout sake yeast? i just wanna use spontanues lactic yeast. what do you racomande?
Yes, you can make it. called Shubo or Moto.
www.sake-talk.com/how-to-make-sake-sake-making-process/?fbclid=IwAR1eTo2Btos_eSFWWYBmLtfrBYWI34ARmNKJ0U_k3OsvK3WLxEbZTg--HJQ#7
is it okay if you dont add koji or is there a substitute for koji
The koji is needed to turn the starch into sugar. You could use nuruk instead, which is often available in Korean markets. Malted barley or amylaze from a brewing shop could also work, but you would need to change procedure to be something more like a barley wine
@J.C. Denton Because sake is made from rice, which contains starch not sugar.
@J.C. Denton because you would ferment the sugar and not the rice. A koji (fungus) and yeast combo converts the starches to fermentable sugar and then the yeast eats that all simultaneously. That's how sake is truly made. No sugar is added. Hope this helps.
@@TheExalaber Koji makes the starch into a fementble sugar, and yeast does the last step of converting the sugar to alcohol.
こんなに作り安い？これは一日な料理や飲も方の日本食見たいが？
How much alcohol content
Without yeast, I don't know. If you use wine or champagne yeast like e118 or something you could expect around 12-20% when it's done fermenting. Or if using bread yeast, maybe 3-14% depending on a lot of factors. If using no yeast it's basically japanese kvass, so less than 4% within a week but without bitterness.
Is this makes you drunk?
Makes you like men
Sounds like a pain in the ass.
@@gunargundarson1626 do you have any idea what gunar means in kurdish lol
no, it'll make you high
@@jasona7029 it’ll make you levitate actually