How to make Sake at Home (6 Liters)

[@TazPantry]

Don’t throw away the leftover solids (Sake lees or Sake Kasu) has very high nutritional value. Bag & keep in the freezer or fridge. It’s great as a marinade for fish and chicken, it can be baked into bread dough for a super-crispy, or it can be used to make traditional Japanese pickles… my favorite way to use is putting in my smoothies.

[@BenDeRaes]

Hi, thank you for the tutorial! I was wondering, since koji is rather expensive (to make or to buy), could you use less koji and how would that change the taste or ABV?

[@sakesama1]

why is the final product have a yellow tinge to it ?

[@hibiscusflower5911]

Hmm how do you use sake Kees to make pickles!

[@yogibearstie]

Thanks. I want to move to Vancouver, and home made sake is the perfect solution to super high liquor taxes and cold rainy weather. Cheers from a former democracy.

[@Darius_03]

American here. I plan on doing the same thing except into the country side like Montreal. Cheers from a future Canadian.

[@RovingPunster]

Suggestion: Dont use baker's yeast for making fermented beverages. Ugh. Those strains are selected for high temperature tolerance, not flavor. Winemsking strains are selected for alcohol and sulfite tolerance as well as clean flavors and good flocculation. Because nigori tends to range in the 11-17% AbV range you want a good quality winemaking yeast - i'd guestimate either champagne yeast or white wine yeast. Better still, look for a good sake friendly strain. I used to brew regularly 30 years ago . . . ales, lagers, cider, wines and meads. I never did sake though.

[@jasonmarch1983]

100% agree here I have made alcohol with bread yeast before even though it works, it leaves a very distinct bread yeast taste to it.

[@lisettecaissie289]

Followed your recipe and now enjoying! Thank you for posting!

[@luisguanche787]

If you want to up your sake game, polish the rice you use to get rid of initial impurities. It'll make your sake clearer from the start.

[@luisguanche787]

@Chinh Phan Legit polishing: kzbin.info/www/bejne/hZrUaa2QZbKIeLM

[@arldeelix9556]

great video and drink thank you! do you ever make makgeoli??

[@unsane78]

Can one use Koji and yeast balls together? I'm wanting to try a larger batch and don't have enough of either on hand. Excellent video btw!

[@scottsolomon6461]

I followed the instructions the first batch and it tasted great. When I bottled it, they almost exploded with fizz when I opened one to drink it. I determined it was not done fermenting. How do you stop the fermentation?

[@floatingalong]

Pasturise it before you bottle it

[@rafaelcastro2591]

Great video dude!! I got a question: I probably wont be able to get Koji rice because stores in Mexico are shit...but do you think normal sugar or honey would work?

[@Linksbro777]

honey, water and yeast make mead. Also known as Honey Wine. It's pretty simple to make if you look into it

[@rowanhollingsworth5231]

Koji is what makes the fermentable sugar out of the rice starches, but it's easy to culture at home if you have unpasteurized rice wine or soy sauce you can get the spores from.

[@luisguanche787]

Hola paisano, Te aconsejo que trates de comprarlo, no estarias haciendo sake si no lo usas. Puedes hacer tu propio Koji rice si compras el moho "aspergillus oryzae". Saludos.

[@carlorossi7633]

@@rowanhollingsworth5231 How can you extract spores from soy sauce or rice wine? Is it possible?

[@gabbar51ngh]

Try indian rice beer. Easier and simpler.

[@whiskeytangofoxtrot97]

Great video, currently on day 15 of your recipe, can't wait. Does the sake eventually turn clear as the solids sink to the bottom or will it always be milky unfiltered sake? Thanks

[@lemar8481]

how did you like the sake you made

[@matets8397]

how did you like it?

[@whiskeytangofoxtrot97]

It ended up turning into rice vinegar. I wasn’t diligent enough cleaning the wooden spoon I used to stir the sake Will try again

[@darrenhardaway5107]

I know this is an old post. It wasn’t the clean spoon, it was oxygen in the product. Acetobacter thrive in high oxygen conditions.

[@hibiscusflower5911]

@@whiskeytangofoxtrot97 wow you made rice vinegar! Lol that can’t have been to upsetting

[@wadehs]

Great tutorial, thank you. At the end, do you mean keep it in the fridge for one month before drinking, or do you mean keep it in the fridge for one month max and then it goes bad?

[@TazPantry]

Keep it in the fridge and start to drink until it's gone. The last batch I made has lasted me for 6 weeks but usually is gone before month's end. I don't know if it would stay fresh for longer than that, perhaps the taste will change or not, but better to drink fresh. Remember, this is home brew, not commercially produced. 😀

[@ststst981]

If you want it to last longer, look up how to cold shock and pasteurize fermented drinks and doing those should both make it more stable in the fridge

[@produceman13]

@@TazPantry In traditional wine making, you would put it in a secondary fermenter with an airlock and a tiny bit of bentonite clay for a month so that it can clear up. Then bottle it with a corked bottle and lay it on its side for a year of aging. Aged wine does not give me a hangover... that's why its so great.

[@BBarrett]

@@produceman13 ah, but it is not wine. Sake is not usually aged (although there is a niche market for aged sake). It is best fresh, and Namazake (non pasteurised sake) is just the best! If you need it to last longer or be stable outside the fridge then pasteurisation is recommended. Should be ok for 6 months but flavours will change.

[@produceman13]

@@BBarrett That's right. I keep forgetting that its not a wine. I wanted to make a brew that I could drink sooner than the fruit wines that I make, since a year of aging is a long time to wait...

[@garygreen226]

What does the white sake taste like ,lt looks very nice and flavoursome

[@rafaelcastro2591]

It depends in the ingredients. Normally it is a fine flavor. Sometimes they sell it with apple, orange, and other artificial flavors. Also you can drink it hot or cold! It is a very pleasant drink to say the least

[@TheNutbrittle]

Thanks for sharing. Following your recipe, I'm actually brewing at the moment. :)

[@soggybread6024]

How'd it go

[@rubenrodriguez3164]

Yeah yeah how'd it turn out?

[@maciejpanas4623]

how was it?

[@aymanabantas2309]

@@maciejpanas4623 she actually dead from the sake dont try

[@boi4330]

when are you able to infuse the sake with fruits? I wanted to make a peach sake and I have no clue when to add the peach in

[@silverfishstix5099]

I would say to infuse the sake with fruit when the sake is done fermenting. You should pasteurize your drink first, then put your fruit in. Additionally, with a fruit as delicate as a peach, I would say to crush the peach and leave it in for 3 days max, which will give it a lot of flavor. After that, strain it through multiple layers of cheesecloth to prevent any peach particles from getting in your final product. I hope that helps! Cheers! ^^

[@JOKable25]

Question! My moto is almost done and i just realized that i have been stirring it daily instead of shaking it. Now i am wondering if there was a reason for shaking instead of stirring....

[@dl-sn3ff]

Can you bottle the sake with the solids? Meaning not straining anything at all? Also how long would the sake last until it goes bad?

[@TeamCGS2005]

I don't know much about sake brewing, but I know a lot about beer brewing and I would imagine you shouldn't leave the leftover solids in (which we call trub - not sure what they call it in sake brewing). It has to be syphoned off because it is decaying matter that will impart off flavours into the brew if left in there for too long.

[@hansw2156]

Umm, nice video and tutorial but there is something id like to ask. If u can calculate it , how many percent the alc rate after that 16 days plus 10 for the process? Thank you.

[@lukejosselyn7706]

hansw21 you could use an alcometer to measure this which you can pickup from any home brew shop.

[@hansw2156]

@@lukejosselyn7706 ah, thank u for the reply, tbh i never knew there is such a tool 😅.

[@MrApokalipse666]

Those alcometers who measure by density dont work if there is any sugar left in the liquid.

[@hansw2156]

@@MrApokalipse666 owh thank you for letting me know that, i'm such a totally newbie into this thing

[@eekobi1644]

does this process smells ?

[@jbdoingstuff7015]

Is sake ferment slow? Beer can be made in roughly 3 days

[@silverfishstix5099]

Sake is basically a wine, so it will take longer for it to be done.

[@jbdoingstuff7015]

@@silverfishstix5099 thanks. Ive actually experimented since then and it takes about two weeks minimum.

[@benevbright]

Hey, great video. How long does it last fresh? very curious!

[@tanukiskipper]

In the video it says a month

[@benevbright]

@@tanukiskipper Ah, ok. I thought you meant "taste after keeping it for a month"

[@benevbright]

@@tanukiskipper ah, you're not the person who posted. but you're probably right.

[@carlorossi7633]

Thank you! Very informative. I like so much the explanation about yeast and koji team work!

[@paulorenato9765]

Two quick questions: Won't that method of straining add oxygen to the beverage, turning it into vinegar? And for the rice wine to be sake, didn't you have to distill it?

[@rowanhollingsworth5231]

Oxygen only produces vinegar when acetobacter (vinegar bacteria) are there to react to it. The straining shouldn't introduce any provided everything used is relatively clean, but even if they do get in proper storage and the high alcohol content will usually stop them from activating. Sake isn't distilled, although there is a variety of shochu (Japanese traditional whiskey like spirits) made from distilling sake.

[@hibiscusflower5911]

@@rowanhollingsworth5231 so acetobacter isn’t in everything? But you’re unlucky if you introduce it to your sake?

[@carsonc1742]

Acetobactors are not normally an issue after the brew reaches around 9% abv

[@isaiahwolff4319]

What water are you using

[@IwannatrywithKat]

Could you make sake out of the lee?

[@matthewlathum9312]

How to use leftover when is there uncooked rice? I tried today but cannot eat is too hard!

[@alchemychains]

What would happen if I replaced that 1gallon of water with apple juice. Would that be considered a cider or sake? Lol just a thought

[@colinsmith6116]

Well. What did it finally taste like????

[@meld.3429]

Can we use any rice for the steamed & uncooked rice if we don't have the ones mentioned in the ingredients?

[@paulorenato9765]

Technically, you can use any rice, but the sushi rice is the best because of the higher starch content. Starch turn into sugar, wich turns into alcohol.

[@babaG819]

You won't have good results if you don't use short grain/sticky/sushi rice. Koji rice I think can be substituted with a Koji starter.

[@tomjerry9668]

Can i use instant yeast (bread yeast)?

[@TazPantry]

Yes, I use instant yeast for Sake Yeast Starter😀

[@newlyerased1729]

@@TazPantry so your brew is at max 10 abv?

[@Yet_Anther_N3rd]

About a week into the final process, mine is going a clear colour and seperating. Is this normal? P.s love the video

[@jbdoingstuff7015]

Yes is normal to clear and settle

[@newlyerased1729]

to be fair your supposed to separate it, most of that sludge is just dead yeast or inactive yeast

[@voeunsavothy508]

Closed lid? No explosion?

[@chocolaterose3483]

Having a hard time finding koji, I live in KY, any suggestions? Or substitutions? And if I have the chinese yeast balls do I still need koji?

[@TazPantry]

You can make your own koji rice here: kzbin.info/www/bejne/rpukqYBuiKtkZsk or you can find recipe that use Chinese yeast balls that fit your needs, a lot of video on KZbin.😀

[@villLORDI]

Dude just buy it on amazon

[@arinrumi]

Does it have to be Koji rice or you can use all sort of rice?

[@Drapsicle]

Koji is the bacteria that grows on the rice. You will need to either buy rice already inoculated with Koji or buy some Koji spores and inoculate and ferment your own koji rice. The koji is nessicary as it turns the starch in the rice into sugar for the yeast to turn into alcohol.

[@avoidanceworks8880]

Is it ok if the moto stays in the refrigerator longer

[@cynthita93]

Can I apply this sake recipe on my face? As a beauty mask?

[@Freesoul-z7v]

Yes

[@usamaalhaj80]

Hi After done can we turn them to vinegar?

[@brandon3872]

Yes, just leave it fermenting longer until eventually it will become rice vinegar. Taste it every few days until it tastes like vinegar :)

[@ultrageist8388]

You can ferment just about anything into vinegar instead of alcohol by letting it get air. Keeping it air tight produces alcohol.

[@RichieFearz]

Thanks for the video! Is the weight of the rice when its dry or steamed?

[@proximus7916]

Look at the description

[@armaganaytac763]

TARİFİİZE güncelleme getirdim... saka şarabı 5 günde tam kıvamında mayalandı.. hatta şu an Bordeaux şarabı tadında içiyorum... sırrım şöyle: 5 gün mayalanma süresi.. 50 gram turbo maya, 50 gram maya besini daima 28,5 derecede sabit sıcaklık (elektrik ücreti bana beleş olduğu için sürekli mayalanma odasında elektrikli ısıtıcılar yanıyor) 5 günde mayalandı... berrak, muhteşem tadı var ve alkol yüzdesi % 27 afiyetle efendim....

[@bunnygirl8482]

What is this music called?

[@mattydunc1]

Have you taken specific gravity readings before and after to determine the alcoholic content of this brew?

[@silverfishstix5099]

With brews like this, it's difficult to say exactly how much sugar will be produced, because this fermentation process both produces sugar and consumes it at the same time. Because of this, I would use a starch test, which is a method a lot of distillers use when making a mash. This chemical test will allow you to tell how much starch is left that can be converted into sugars. Once the test reads that there is no more starch, you could then move on to a gravity test to see if there are any residual sugars. Another solution would be to create a small test batch by first letting the koji work at the rice to turn as much of it into sugar as possible, get JUST the liquid into your graduated cylinder, get a gravity reading, then continue with fermentation. Just scale up the amount of rice to your full batch, ferment using the traditional method and you should expect similar results to the test. or you could just spend like $2k on an ABV tester lmao

[@ivymok6688]

Where do you recommend us to keep the processing sake? Refrigerator is set to 38'F. Outdoor temperature is much higher (our house is warmer than outside in U.S.A.). Is it ok to keep it in the fridge but for longer time? Please advise! How big is the glass container you used for the one big batch? How many liters did you get after filtering? I want to try it but want to make sure I have a big enough jar and enough bottles to bottle it. Thank you!

[@TazPantry]

The container I used for the fermentation was a large 9 liter container. A cold fermentation in the refrigerator would be best for sake and I recommend a longer fermentation process. I fermented in a 45-50F degree temperature range for 16 days (plus the 10 day starter) and it came out delicious. The bottles I used to keep the finished Sake were in 1 liter bottles. pls see detail in description. 😀

[@TazPantry]

@Ceire Gaming we are just trying to follow a certain process which includes adding ingredients in increments. Here is a link to the actual Japanese way to make authentic Sake www.esake.com/Knowledge/Making-Sake/making-sake.html

[@TheNutbrittle]

@Ceire Gaming Adding the ingredients in increments results to 3 stages of fermentation. Notice that you allow it to ferment, in this recipe, 1 day, before adding another batch of ingredients. Multiple stages of fermentation affect the taste and quality of the rice wine.

[@newlyerased1729]

it depends one what kinda yeast you use, some like higher temps some lower, there is probably a yeast for sake out there that you should use. also remember to sanitize everything before it comes into contact with it. but your probs know this already since its been like a year since you sent this lol

[@produceman13]

Why does Taz keep putting Koji rice in every damn time he adds new rice? Wouldn't the Koji already fermenting in the jar be enough to just keep on fermenting new rice?

[@jemimacrystal]

How long can you ferment sake before straining into bottles ?

[@sarchnary5000]

10-15 days

[@newlyerased1729]

until the yeast have eaten all the sugars, or until it dies off by reaching the highest alcohol percentage it can handle.

[@rriiiiiidd]

What’s the alcohol percentage?

[@angeloflight166]

thank you for your share dear Beloved KZbinr :)

[@TheEffectOfMass]

Question. Do you pasteurize your sake? I see that some people include it in their steps, but I'm wondering if other people don't. If you don't pasteurize, what is the reasoning behind that? Thank you!

[@newlyerased1729]

probably just to kill the yeast and stop the fermentation before bottling.

[@mucahityigit30]

so we need to have rice factory to make sake. thats A lot of rice there!

[@mrsoymilk2578]

bleached dandelion lmfao 😂😂

[@ivanj988]

lmfao

[@aboaiub]

Can I replace Koji with Rice Leaven?

[@silverfishstix5099]

Technically, you can. The amounts will be different, but it will still produce a good rice wine.

[@mcnii8227]

So sake is high on carbs?

[@Drapsicle]

The final product shouldn't be too high on carbs. after straining its mostly water and alcohol.

[@newlyerased1729]

the yeast consumes the carbs to make alcohol

[@Frisky_FZR]

Might have a go at making this as here in NZ were one of the only western countries with very relaxed liquor brewing laws

[@hariharu7821]

Do I have to cook the cozie rice? Or do you use it raw?

[@unname8486]

Raw

[@bikeguyirl4443]

Thank you!

[@yelizkokudaymcokguzelolmus5857]

Mükemmel ellerine saglik

[@gappakatinga942]

Alcohol percentage?????

[@newlyerased1729]

she/he used instant yeast to make it, so probs 10 abv at max

[@canaldelnocanal]

The point is beer rice not wine rice

[@AngelicaLatvian99]

I didn't get point of this process with adding rice part by part? Why don't you just end this in one day. I do that way and it pretty works.

[@jasonmarch1983]

Because they lacked sterilization. It allowed the yeast to remain the dominate microbe

[@trex1448]

This isn't sake. It's more like makgeolli but not really that either. You would have filter this clear to get sake but even that imo is going to taste off bc of the steamed rice and the baker's yeast.

[@blackbogbrewing3186]

While you can technically use baker's yeast to ferment many things, why would you use the absolute worst yeast available for fermentation when so many good and authentic yeasts are available everywhere for homebrewers? Seems like a whole lot of work for a shoddy end product when for the same price at a LHBS or on amazon you could have gotten a more quality ingredient.

[@silverfishstix5099]

It's not like baker's yeast is terrible for fermentation; it's actually pretty good. Yeah, you'll get a more bread-like and slightly sour flavor from it, but the drink will still be tasty nonetheless. It's not like everyone will make this their go-to hobby.

[@Nomamegoogle]

What is taste?

[@Kuraakka]

sweeter than you'd expect, really gotta try it hard to explain

[@skularatna8136]

looks a bit too milk to be what anyone would call a refined sake.

[@thatguy7155]

I'm going to sell this as no sugar milk and nobody will care because they gonna get drunk anyway

[@gitgudcasul2861]

wait this is supposed to be anime girl spit.

[@jameswatters9592]

thats an aweful lot of Koji rice and at the prices on say amazon you are talking about £30 or more, saorry but no

[@kiyoshim9593]

i Stopped when you added alcoho bye

[@cursedcodes2677]

I wonder if it will taste like sake in onepiece🤣

[@gangjianqing8938]

it is not sake (清酒)，it's (醪)

[@terryishamilton8200]

it's definitely still sake, there is a style of sake known as nigorizake which deliberately incorporates sediment and has a cloudy, milky color and rich taste

[@waxhead63]

Spiced rum .. cooking wine ??? waste of good rum

[@eyap2180]

Whats the alcohol %?