I Made the MOST DELICIOUS Sake at Home.

I love Japanese sake, but they are too expensive for me. So I asked myself, "can I make sake at home?" The answer is yes. In this video I will go through the traditional steps to make DELICIOUS sake at home at a small scale!

For home-made sake tasting I decided to cook authentic Korean fried chicken – it’s super easy and Funtable sauce I used added just perfect amount of flavour.




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Teriyaki Sauce: https://amzn.to/3xOtcAl

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📃 Recipe
Stage 1. Motto (Shubo)

1 tsp citic acid
5g yeast
225g steamed rice
160g koji
500mL water

Ferment under 21c for 5-7 days until it stops bubbling

Stage 2. Sake

Add to shubo

Day 7
320g Steamed sweet rice
80g-100g Koji
520ml Water

Day 8
640g Steamed sweet rice
160g-200g Koji
1035ml Water

Day 9
960g Steamed sweet rice
240g-300g Koji
1550ml Water

Ferment at 6-7c until you are happy with the flavor (I did it for 21 days)



🛒 Products In This Video
Koji Kin: https://amzn.to/41pCtwm
Koji(if you want to skip a step): https://amzn.to/3Y52z4K
Wine Yeast: https://amzn.to/3Sz1OjC
Sweet Rice: https://amzn.to/3ko7Tmh
Cheese Cloth: https://amzn.to/41rKrVK
Steamer Pot: https://amzn.to/3lWq4j9
BIG Fermenting Jar: https://amzn.to/3KIhnmX
Korean Fried Chicken Mix: https://amzn.to/3ksRRay



00:00 Introduction
00:40 Making Koji (Enzyme for fermentation)
05:34 Making Motto (Base Mash for Sake)
08:15 Fermenting Motto Time-Lapse
08:32 Sake Fermentation
10:09 Sake Collection
11:53 Pasteurization / Bottling
12:50 Korean Fried Chicken / Sake Tasting
15:14 Here's the Chicken



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