Let's brew some sake!

in #cooking6 years ago

After my last mad scientist kitchen experiement to brew a delicious (not sure on the nutritious part) beer in my own kitchen I figure this time we'd go for something a little different but equally as tasty when done properly, some home made sake! (aka Japanese rice wine)

Stupidly cheap to make, all we're going to need here are two core ingriendients.

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RICE - Apparently sticky rice works the best but you can get away with other rice like whatever you have handy in your pantry (although I read that long grain rice lives up to it's name and takes a while to get fermenting.) I completely forget which rice this was before my wife put it in it's little cupboard container but it smells like jasmine rice and so that's what I figure it is.

YEAST - Not just any yeast though, specialty rice loving yeast balls from your favourite Asian supermarket. Trying to find it myself took forever so I gave up and asked the helpful crew behind the counter. 'Yeast for rice wine' is probably the best way to ask for it. Now I have yeast balls for weeks.

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3 cups of uncooked rice will cook up to 2 litres of the cooked stuff so luckily I have a handy 5 litre container handy - my small batch beer carboy. (Although having a fermenter with a much bigger opening will make this job far easier than it has to be.

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So let's boil up some rice:

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Spread it out on a tray to cool it down faster:

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Crush up your yeast ball. (The recipe calls for one, I'm experimenting with two)
And then start scooping rice into the fermenter (or tub, or jar, whatever you're planning to brew with). Given the small opening I had to shovel the cooked rice in with a teaspoon and this took a while..

Once you've filled up a couple of inches, throw some of the crushed yeast over that layer. Then more rice on for the next layer, then more yeast. Don't stress too much if you can't get a wide shotgun spray effect with your yeast layer as it will all ferment soon enough. Soon you'll have something that looks vaguely like this big bottle of cooked rice..

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Cover the top loosly to stop marauding pests from trying to get drunk on your hard work and then wait. After a couple of days in a cool place some cloudy fruity bubbly rice wine liquid will start to form at the bottem. After 7 days the bubbly effect will disapear but you'll have some strong rice wine. After 10 days drain and strain out the liquid and bottle, putting it into the fridge for a couple of days.
Now you have some home made sake to sip, heat or even cook with.

Right, what to brew next?

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