> Sake > Sake Kit
Sake Making Kit
The process of making sake is basically milling the rice kernels after they have been cooked in clean water and mashed. In the early days, the 'polishing' was none by an entire village: people would literally chew rice and spit the mixture into a communal tub, this sake was called "kuchikami no sake," which means "chewing the mouth sake." The chewing process introduced the mecessary fermentation enzymes. This practice was stopped when it was discovered that yeast and Koji (a mold enzyme) could start fermentation.
You can make your own sake at home with our all inclusive sake making kit. Learn to make malt rice using seeds of Koji-kin to convert starch to fermentable sugar.
Alcohol Tolerance: 16% Attenuation: >80% Temperature: >70°FFor use in rice based fermentations. For sake, use this yeast in conjunction with koji to produce fermentable sugar. Produces full body sake character, and subtle fragrance. |
Sake has been a staple of Japanese life for over 6000 years. Now you can brew this potent drink using the ancient Koji-kin method. Learn to make malt-rice using the seeds of Koji-Kin to convert rice starch into fermentable sugar. This kit contains enough Koji-kin seeds to make repeated batches of malt-rice. You will also receive rice for making one, one-half gallon batch of sake. Kit includes: Koji-Kin seeds, sake rice, hops, citric acid, lager brewing yeast and recipes. |