Making Rice Wine Sake The Traditional Way
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- čas přidán 25. 02. 2020
- #sake #makingricewine #philbillymoonshine
This sake turned out great, in the past i always filtered out the bran until it was almost clear, but trying this i think it tastes better this way, and will always make it milky in the future.
Sake, also spelled saké (/ˈsɑːkeɪ/ SAH-kay, also referred to as Japanese rice wine),[3] is an alcoholic beverage made by fermenting rice that has been polished to remove the bran. Despite the name, unlike wine, in which alcohol is produced by fermenting sugar that is naturally present in fruit (typically grapes), sake is produced by a brewing process more akin to that of beer, where starch is converted into sugars, which ferment into alcohol.
The brewing process for sake differs from the process for beer, where the conversion from starch to sugar and then from sugar to alcohol occurs in two distinct steps. Like other rice wines, when sake is brewed, these conversions occur simultaneously. Furthermore, the alcohol content differs between sake, wine, and beer; while most beer contains 3-9% ABV, wine generally contains 9-16% ABV,[4] and undiluted sake contains 18-20% ABV (although this is often lowered to about 15% by diluting with water prior to bottling).
In Japanese, the word sake (kanji: 酒, Japanese pronunciation: [sake]) can refer to any alcoholic drink, while the beverage called "sake" in English is usually termed nihonshu (日本酒; meaning 'Japanese liquor'). Under Japanese liquor laws, sake is labelled with the word "seishu" (清酒; 'clear liquor'), a synonym not commonly used in conversation.
In Japan, where it is the national beverage, sake is often served with special ceremony, where it is gently warmed in a small earthenware or porcelain bottle and sipped from a small porcelain cup called a sakazuki. As with wine, the recommended serving temperature of sake varies greatly by type.
Qū (simplified Chinese: 曲、麹; traditional Chinese: 麴), qūniè (simplified Chinese: 曲蘖; traditional Chinese: 麴櫱), jiǔqū (simplified Chinese: 酒曲; traditional Chinese: 酒麴), or jiǔmǔ (Chinese: 酒母) is a type of East Asian dried fermentation starter grown on a solid medium and used in the production of traditional Chinese alcoholic beverages.[1] The Chinese character 麴 is romanised as qū in pinyin, chhu or chu in other transcription systems. The literal translation of jiǔqū is "liquor ferment", although "liquor mold" or "liquor starter" are adequate descriptions.
The word jiǔqū specifically refers to a type of ferment (qū 麴) used to manufacture alcoholic products (jiǔ 酒), such as huangjiu (cereal wines), baijiu (distilled spirits), and jiuniang (alcoholic rice porridge/pudding). There are other varieties of qū specific for different types of fermentations, such as in the production of jiàngyóu (酱油 soy sauce), cu (醋 vinegar), sufu (豆腐 fermented bean curd) and dòubànjiàng (豆瓣醬 fermented bean paste). Qū is the direct Chinese counterpart of the more widely known Japanese fermentation starter called koji (麹 or 糀), although qū predates and differs from it slightly.[1][2][3][4][5]
Jiuqu consists of a complex mixture of various molds, yeasts, and bacteria with their associated metabolites, cultured on a starch-rich substrate in a solid state fermentation process. They are typically stored and sold in the form of dried bricks (Daqu), balls (Xiaoqu e.g. Shanghai Yeast Balls), powders or as dried grains (Red Yeast Rice). The most common organisms found in Jiuqu are the filamentous molds Aspergillus oryzae and Rhizopus oryzae and the amylolytic yeast Saccharomycopsis fibuligera. Amylolytic and proteolytic enzymes are the most abundant metabolites isolated. - Jak na to + styl
I have a couple of Asian girlfriends that love this stuff. Dude your videos a funny and enjoyable to watch.
OMGoodness thank you for showing me how to make my favorite drink!!
I was so excited , thought I had everything I needed . Even poured the rice and put it aside all excited. Then.... I realized dangit it's long grain rice .... I see a trip to the store in my very near future.
I love your videos , and thank you for showing real life ways. Bless you and your family.
Beware... unless you have an Asian grocer around you... you'll be on Ebay/ Amazon
It will still work.
The difference between long grain, short grain and sweet/Koji rice is the prealing, long grain rice is pretty much raw, short grain is pearled to grind the ends and the outer layer off, sweet rice or Koji rice is pearled to where it's almost the innermost portion and not just high in starches but higher in the starches that become the sugars as well as the amylase and bacteria, enzymes and yeasts that cause the conversion from starch to sugar to alcohol. So theoretically you cna do it with long grain rice and a little more patience. Or add in an over ripe banana (mostly brown) with a couple raw mashed plums for that Singapore plum/sake flavor. It will still take a little more patience. But the ripe banana gets it's signature smell and flavor from the activation and proliferation of amylase and the plums are there for simple sugars for the yeast and bacteria to go to work on and to lend a little bit of flavor.
It should still work, it just requires a little more patience. The important part is rinsing the rice 3+ times to remove the pesticides, insecticides etc that might interfere with the process. And the water should be warm. For a more in depth process you can more or less "malt" the rice much like barley but spreading it out on a moistened sheet, covering it with a moistened sheet, every 8 checking it for grey spots (remove these spots) stiring and re-moistening it, covering it back up and repeating for several days. This should allow the formation of natural fungi (yeasts) and bacteria thst love the mold while beginning the production of the amylase enzyme that converts the starches to sugars so the rice can grow. In theory. I do intend to try it out.
Long grain is fine actually.
Thanks for this video, you guys made it look easy enough where I might try to make it, 👍
Just did this with long grain and the chinese yeast balls 23 days and it came out great. Strong stuff.
Have you tried it with glutenous rice also ? I'd be interested to hear the taste difference? If there was one ? 🤷♀️🤔
@harrisonkane1077 yes its better tasting too.
You guys are awesome great simple easy to understand good humor videos I think I've watched all of your videos keep them coming
love your channel, just pulled the trigger on a still like yours!
Rough, raw n a little rude.... loved it!!
This sounds much better than the pizza wine. I will be trying this.
Thanks for sharing!
Rice wine is amazing, and you are probably right but i'm gonna drink them both and maybe mix them together, either way have a good night brother.
The most surprising DIY sake video. Had me laughing :D
🤣😂😅
Oh my god. Soo much Rice. I love this already.
hahaha great video and great banter between you 2
This guy is more dexterous with one hand than I am with two!
leave it out, he's just to idle to use both
Maybe he can’t reach with two hands
In Japan you can buy little jars of it in drink machines on the street.
I think it was about 200 yen for a 6-8 oz jar. They looked like little wine decanters with a wide mouth.
good video .. i love that wine wine ...
Even tho I’ve watched this video and made rice wine already this is like the 10th time I’ve watched this
I don’t know why is this so funny, lol:) enjoy this. How to make rice wine with only one hand:)
5:43. As an Asian dude... I love this shiet hahah.
Thanks for the recipe and the entertainment!
5:46 my like cam in with the "5 Darra 5 darra! Too boku"
Nice
Nice one
Unfiltered it looks more like Korean maeokgoli. Looks interesting. May try it soon.
The cloudy sake is drunk in Japan, it's called Nigorizake. They like the taste. They also make sparkling sake now, bottled just before fermentation is over. Might try that :)
5 dollar 5 dollar 🥼😂😂😂
First time seeing ya. You had me at "Pro-fucking-fessional". Right on man. Keep up the cool content!
GREAT VIDEO JUST SUBBED✨
@PhilBilly Moonshine, how long did you leave the 2nd filtered mixture (11 minutes 41 seconds into video)?
Mark Teirney about a week, I liked it better unfiltered a second time though
I have been researching Koji and sake making. This is not it, but if it works and is good... Go for it! But it' not really sake. Maybe Americanized sake or Philbilly sake. it's all fun either way.
Thanks brother for all you do!
Is that really all you need to do to make rice wine, I'm gonna make me some. Cool boys.
5 Dara.. the way he says it😂
Off subject of this video. But when you run your corn mash is there sediment in the bottom of the still pot from yeast even though you use a brew bag? Planning on copying your recipe soon. Just wanted to check before I burn on the bottom.
My still has a false bottom just in case a piece of corn or anything gets through it sits about 3 inches above. but if you are worried about yeast just make sure you keep it stirred, and when distilling you only have to stir right before you distill because it takes a couple days for yeast to settle to the bottom. Yeast should not be a problem for you. corn is though.
Yes, there will be sentiments falling you the bottom. That's webby they clear the mesh a couple of times before distilling
I thought I read "making wine out of steak" I said man this guy does make wine out of practically anything. On the next episode, making wine out of paper!
If you were making this a less traditional way, would you add amylase to break up the sugar in the starch even more or nah?
Nothing else is needed, just make sure you get some good sweet rice, and some shang Hi yeast balls.
I believe the yeast balls also have Koji mold in them. That breaks down the starches into fermentable sugars. Serves the same purpose as amylase or malted barley. The difference is that the 2 processes are taking place simultaneously - the yeast ferme to the sugars as they are produced from the starches. The traditional western process is to break down all the starches then ferment the resulting sugars.
Do you have to use the Chinese yeast or will a packet of Fleischmann's do the trick?
The Chinese yeast is not only yeast but also enzymes that convert starch to sugar so it is fermentable. You can use amylase enzyme and then any kind of yeast . Might create a bad flavor though
Plum wine
This video is too boo koo...lol neat , i like it.
What is the best way to clear up the wine do you have to keep filtering it and or racking it?
i used to just wait but anymore i use dualfine from fermfast only clarifier that works well everything else sucks.
Thanks for getting back to me. I should have been more specific I meant getting rid of the must. I know about the clarified that damn must no matter what I do I can't seem to get rid of that damn sentiment. When I sign it off to another container I don't go any closer than about an inch and a half to the bottom still does no good. That damn stuff is impossible. Somebody told me to use nylon like a pantyhose cut it up and sterilize it. Now I got to get the balls up to go to the store and ask for pantyhose!
My attempt at this recipe turned out with a sour taste. Did it go bad or is that normal?
1) how much uncooked rice did you use? 2)how much yeast did you use?
The yeast was those two balls he crushed early in the video. Rice wine isnt a traditional western style wine. It's made from a collection of yeast and bacteria breaking down the starches that make up rice. So it closer to a beer than wine.
As for the amount of rice? Well it all depends on how much wine you want to have at the end of your process. Most of the commercial rice wine balls you can buy from Ebay and Amazon will have a recommended cooked rice to ball ratio.
@@DemonMagetechnically it is exactly a beer since it’s made from a grain and not a fruit. It’s only called wine because the alcohol content is closer to that of fruit wines.
macncheeeese
I'm very curious how this might turn out if I were to boil the rice in water and honey. Or mix it with a traditional mead.
honey might impede the growth of yeast.
@@annhans3535 not a pro here but mead is made with yeast, water and honey. If anything the specific yeast used might not be able to process all the rice and honey so it might be sweet but both sake and mead can get to be fairly high abv so I think it would be fine
Will it not work with long grain or is it just better results with sweet?
They have different flavors
Hello does it get stronger the longer you leave it ,cheers from the U.K.
It will plateau at about 18 to 25 percent on average. It is stronger then most other wines you can make.
@@philbillymoonshine7356 does it becomes more sour flavour and become vinegar if we keep it for longer time?
@@smilepeace3251 No it does not change much at all if anything gets smoother.
What does "cold crash it" mean? Thanks!
If you put it in the fridge then all the yeast and the by product of the yeast will sing to the bottom of the container, it is very helpful in cleaning up your wine.
What siphon is that
So i have one of those professional hash rosin presses........it is the shit! Got my plates from low temp plates. And a dake press. Just add the rosin to the shine and boom way better than the flower......cannabinoids are soluble in alcohol but not water, so add it to the end of the process.
How do you store it after you make it?
I put it in my belly lol. I did keep it in a couple mason jars before that. I really liked it though i drank it when i would run out of beer, i even would take a big drink of it and then take a drink of the cotton candy wine i made they paired well together, or at least i thought they did towards the end of the night.
While it is fermenting in the jar do you store it in the fridge or on the counter?
Counter top room temp, it will not ferment when it is cold. I keep it on top of my fridge because it is good and warm up there. Even when it is done fermenting i keep it at room temp, that is how i drink it some people like it hot, and some like it cold, i just like it room temp, i drank almost both quarts all to my self in a couple sittings.
@@philbillymoonshine7356 well, it came out sour. Not sure why
@@Alex-td1pi i found this on another page:
"One final point of sake brewing that needs to be addressed is temperature control. The Japanese have a long tradition of only brewing sake in the winter months, much the same way German brewers used to brew. This is the “kan-zukuri” or “cold brewing” method. With modern refrigeration equipment, keeping to that traditional timetable isn’t strictly necessary, but for the homebrewer on a budget it can help.
Making sake requires frequent stirring, which means an open fermenter, so keeping the fermentation temperature as close to 50 ºF (10 °C) as you can get it during primary fermentation is necessary to keep the sake from becoming too sour from runaway Lactobacillus activity."
Did you sterlize your equipment before you made your batch? I am not sure that the Shanghai yeast balls contain Lactobacillus. I have a batch that's fermenting now, and i'll let you know how it goes.
@@Alex-td1pi mine came out quite sour too :(
All of you whose sake came out sour, did you use short grain sticky rice (also called sweet rice), or just normal white rice (long grain)? I have not tried it with long grain, but I’ve heard that will result in a sour ferment.
Talking about hash. Should make some tincture with some 150+ moonshine and some fine grass. Cheers brothers
when would one add fruit to this process? like say, blueberries?
Probably in the primary fermenter. I'd pasteurize it first or it might introduce wild yeasts.
Why do you only use one hand?
Am I understanding this right? Do the Chinese balls contain koji spores as well? Is this a sweet dessert sake? I don’t want it to be sweet. I see dry yeast packets for sale on Amazon intended for rice wine, but it’s a different yeast strain and doesn’t have the fungus as an ingredient. Not sure what that would produce and if koji should be added. Really would like to try making sake
I am not sure about the koji i just get Shang Hi yeast balls and i do think it has koji spores, and it is a little sweet but if you filter the bran out the sweetness will go away. It did seem to be stronger then regular wine, i could totally see someone trying to make freezer liquor with it like they do with apple jack.
You are right this is not sake, he made a poorly made rice wine, the process of making sake has nothing to do with this.
Why wash the starch off?
Yo when did Big Bob stop working at Guantanamo Bay?
HaHa he is talking about you Big Eazy because you are bald like Big Bob.
You guys really crack me up, Hillbilly Moonshine is RIGHT, should be Hillbilly Boys.You sound like my relatives from Virginia, except you don't have the southern drawl. Your video was pretty accurate, but for Japanese Sake you needed Koji Rice ! ck it out!
My heifer said she likes a Man that uses his hands
Why didnt you run it through the Brita filter? You've done it before. Also, would taste much better warmed. Thanks for this information. It has to be one of the best videos I've ever seen because you took a subject that I have never seen anywhere else and implemented authentic ingredients and processes. Kudos!
My understanding is that filtering strips the flavor. Cold crashing might be the best way to give clarity to it while still maintaining taste.
I liked the sweeter taste of the unfiltered
I'm sure it tastes good but that is no where near traditional. Japanese massage Koji in the rice and pitch yeast, water, and additional steamed rice into the mash. Traditional sake isn't made from Chinese yeast either.
Watermelon wine plz 🍉
Roger Heath
Nothing much better than a cold glass of watermellon wine on a hot summer night.
This sounds magical. Especially with the warm days just around the corner.
It is coming soon i might do a 5 gallon batch of it. FYI in the next week i will have vids up for pizza wine, gross ass avocado, maple wine, cajun crawdad wine, strawberry wine, and a smoked pineapple jalapeno fermented hot sauce.
@@philbillymoonshine7356 Brother, You are like the Dr Seuss of wine making. I could grub on some of that jalapeno pineapple sauce for sure. Thanks for the tease. Looking forward to the magic ahead!
@@philbillymoonshine7356 wow I'm honored you replied thx bro . I watch every vid . Best of luck to you .
Beating and rubbing....im in
Why two balls?
Some good ploppity plop
That is a bit gummy, most people steam the rice from recipes ive seen, no idea if it really effects the taste at the end or not tho.
This is not sake, nor is it korean makgeolli, it's rice wine. Sake needs a special rice called sakamai and koji, either by getting koji rice or by inoculating rice with koji spores.
The hard ball he crushed in the ziplock was dried active koji spores (along with some yeast and nutrient). Short of the high class rice (which is only required for high class sake), he is indeed making rice wine, or sake as most people call it.
Macaroni in a pot that’s wap
What proof does this yield?
Drunk...
I drank some Sake and starting talking like Charlie Chan. My eyes also felt squinty. GFYM!!!!
Chow Num Li.
@@philbillymoonshine7356 Chow chow on the meow meow
@@jackpualder1522 I always do brother.
5 ralla too boocoo 😁🤣
Đứng nói như vậy!
Did you addd watrer
Just the water in the rice while cooking
Watching you put that rice in the jar reminds of how you must eat
Thanks for watching,
@2:43 no f*cks given
I do that all the time, gives the cleaning robot something to do.
XD not close to traditional
The rice have too much water when you cook it. That's why it behave like cake.
It’s called sticky rice
Do you even know wtf sticky rice is? Duh!
Steam the rice, do not cook it
Are you making fun of the Asia people
Hell no, i love the Asia people.
This is not Sake. This is Chinese rice wine. Sake using koji. Chinese rice wine using Chinese yeast ball. Also the method of Sake is not like this method as shown in the video.
Chinese rice wine is made using koji. Where do you think the Japanese learned it?
This video is too boo koo...lol neat , i like it.