| Homemade Rice Wine (Japanese Sake) & Amazake Making |
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Conducting demo, practical and talks available for groups and individual. Please call or write-in to find out.
Classes may start with a minimum of 10 persons, and are subjected to postponed or cancelled in the event of low response.
You may also arrange for a small private cooking class with friends.
For Classes conducting in People's Association community clubs
If you are interested in signing up for any classes , call the respective community clubs.
Send mail to info@wholesomeliving-sg.com with questions or comments about this web site.
Copyright © 2008 WHOLESOME LIVING SINGAPORE
Last modified: 27/01/2010
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What is Koji? Koji is a kind of mold that has an enzyme to convert starch to sugar.
Koji is used for making Sake (Japanese rice wine), Miso (soy-bean paste), Shoyu (soy-sauce), etc.
As a mashing step is necessary to convert starch to sugar in beer brewing, the function of Koji is
indispensable to make sake. In the case of beer brewing, fermentation takes place after starch conversion has finished. In making sake, on the other hand, starch conversion by Koji and fermentation by Sake yeast proceed in the same fermenter at the same time. In Sake making, Koji not only works as a starch converter, but also produces complexity in flavor of Sake.
Homebrew Sake is very easy to brew using simple cooking tools and then you can enjoy the taste of Sake
Homebrew Sake called 'doburoku', rather than hazy Sake', is part of the culture of Japan. Even under the previously strict control of Liquor Tax law, some Buddist Temples and Shinto Shrines werebrewing their own 'doburoku' to serve at their festivals or ceremonies.
Following is one of the simple Sake brewing procedures for Homebrew Sake:
Classes may start with a minimum of 10 persons, and are subjected to postponed or cancelled in the event of low response.
You may also arrange for a small private cooking class with friends.
For Classes conducting in People's Association community clubs
If you are interested in signing up for any classes , call the respective community clubs.
Send mail to info@wholesomeliving-sg.com with questions or comments about this web site.
Copyright © 2008 WHOLESOME LIVING SINGAPORE
Last modified: 27/01/2010
[HOME] [BACK]
What is Koji? Koji is a kind of mold that has an enzyme to convert starch to sugar.
Koji is used for making Sake (Japanese rice wine), Miso (soy-bean paste), Shoyu (soy-sauce), etc.
As a mashing step is necessary to convert starch to sugar in beer brewing, the function of Koji is
indispensable to make sake. In the case of beer brewing, fermentation takes place after starch conversion has finished. In making sake, on the other hand, starch conversion by Koji and fermentation by Sake yeast proceed in the same fermenter at the same time. In Sake making, Koji not only works as a starch converter, but also produces complexity in flavor of Sake.
Homebrew Sake is very easy to brew using simple cooking tools and then you can enjoy the taste of Sake
Homebrew Sake called 'doburoku', rather than hazy Sake', is part of the culture of Japan. Even under the previously strict control of Liquor Tax law, some Buddist Temples and Shinto Shrines werebrewing their own 'doburoku' to serve at their festivals or ceremonies.
Following is one of the simple Sake brewing procedures for Homebrew Sake:
Homemade Rice Wine (Japanese Sake) & Amazake Making (2.5 hrs)
Homemade rice wine (the Japanese Sake) is known for its great taste and superior nutritional values. Present
researchers have found that consuming the right amount of rice wine can have the following benefits: prevent
hypertension, lowering of cholesterol level, prevent osteoporosis, prevent diabetes, wine & Amazake (fermented
rice syrup drink) making, tasting of red & yellow rice wine.
Content:
Rice wines appreciation
Fermentation process/basic
Cooking amazake
Making of Rice Wine - new method
Making flower-flavoured wines
Bottling and storage
Applications
Bonus: Red yeast rice wine
Duration : 2.5hrs
Session: 1
Homemade rice wine (the Japanese Sake) is known for its great taste and superior nutritional values. Present
researchers have found that consuming the right amount of rice wine can have the following benefits: prevent
hypertension, lowering of cholesterol level, prevent osteoporosis, prevent diabetes, wine & Amazake (fermented
rice syrup drink) making, tasting of red & yellow rice wine.
Content:
Rice wines appreciation
Fermentation process/basic
Cooking amazake
Making of Rice Wine - new method
Making flower-flavoured wines
Bottling and storage
Applications
Bonus: Red yeast rice wine
Duration : 2.5hrs
Session: 1
