Kome Koji

Friday, August 5, 2011

I'm attempting to make sake. My first mistake was doing so in the summer. As it turns out, sake is best made during the winter months. Nevertheless, we press on. The first thing to do is make the kome koji (malt rice).

Click image to uncrop and embiggen.

What I'm making for my first attempt is doburoku (a simple home brew version, it should end up like a "chunky nigorizake"). The first step is to make the actual malt-rice (kome koji) from the koji-kin mold spores. I thought this would the hard part. It ended up being simple:

At this point, use the kome koji to make sake; or freeze it for later. I'll be making sake with it.

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