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Friday, 31 August 2018
quote [ SE: The magic of the Internet ]
Moromi, or how I crushed my plastic holder in the bottom of my keezer
I need to make more Koji Rice...
50 cups of Sake rice. Steam to al dente About 30 to 45 minutes 50 cups (48 cups is 3 gallons) of distilled chilled water This will be added to the rice to cool it to about 100f or less. That prevents damage to the yeast and koji 24 cups of koji rice Add this to the container the next day The koji will release desirable chemicals to penetrate the al dente rice The rice needs to still be soft enough for the koji to change the starch into sugar for the yeast. Store at about 50f Previously, on SE... Day one, morning, preping moto: http://sensibleendowment.com/entry.php/12234 Day one, evening, adding moto: http://sensibleendowment.com/entry.php/12237 One week in: Hatsuzoe http://sensibleendowment.com/entry.php/12287 Day 11: Nakazoe (middle addition) http://sensibleendowment.com/entry.php/12313 Day 12: Moromi http://sensibleendowment.com/entry.php/12313
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Comments
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rhesusmonkey said @ 3:54am GMT on 1st Sep
[Score:1 Interesting]
i will need to read through this more and try my own hand. i enjoy a good, dry with a hint of cucumber / citrus type Sake. i buy a lot from local markets now that i am in West Coast USA... being in Southern Ontario prior limited choices to Hakutsuru and not much else.
Portland area has a few local brewers too, and while i enjoy some of them, i return to Japanese origin stuff for quality. i have inlaws that make rice whiskey, but that doesn't have much distinct flavor to it. |
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