Sake - Koji Kin Home Brewing Kit
Japanese sake - Koji Rice
Koji-Kin for the manufacture of kome-koji used in the making of Japanese Sake.
These are the seeds of the mould that is used in the conversion of starch to sugar and is responsible for the complex and interesting flavours created in the brewing process.
A 10 gram packet will produce approximately 6 kilos of Koji Rice (rice that has been enriched with enzymes from the growth of Koji).
This will produce approx. 22 litres of Sake.
In addition you will need basic brewing equipment
Gervin High Alcohol Yeast Citric Acid Basic Brewing Equipment you will also need Rice, all this pack contains is the mould seeds Koji Kin
Instructions for Basic Homebrew Sake (producing 3 litres) sake brewing
Ingredients Needed -400 grams of rice (medium or short grain): 0.5 teaspoon of Koji Kin to make, koji mould
Equipment: One colander, sieve or bamboo steamer to contain rice Cotton cloth to absorb water condensation from the saucepan lid (see additional notes) One large saucepan to contain sieve/colander/bamboo steamer or a traditional 2 part steamer saucepan.
Procedure:
1.Wash 400g(0.9lb) of rice (medium or short grain) until the water clears, soak the rice for about one and a half hours and then put the rice in a basket or sieve for at least 20 mins to drain off any excess water.
2.Steam cook the rice. Steam cooked rice looks slightly transparent, not white. (N.B. make sure that the rice is not in direct contact with the boiling water
3.Cool down the cooked rice to 30°centigrade (86° F). Put the rice into an enamel or stainless steel container and add 1.5 grams (0.5 teaspoon)of mould-seeds (Koji-Kin), this can be mixed with a teaspoon of plain flour to help distribution. Cover the container with moistened cheese or cotton cloth to prevent drying. A very fine metal sieve /tea strainer is very useful for the distribution of seeds. The spore packet contents are unaffected by repeated openings.
