intro to sake · •what equipment you’ll need •ingredients ... •rice doesn’t have all the...
TRANSCRIPT
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Intro to Sake
Or, How Making Sake is Really Not All That Different From Brewing the
Beer We Know And Love
By
Eddie Hoskin
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But first…
Introduction time!
• Brewing since 2007
• First brewed sake in 2008
• BJCP rank of Certified
• Live in SW MI—beer, wine, and beaches
• Involved with 3 clubs: AABG, MEGA, and
SWMBC
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Overview
• Origins and History
• What equipment you’ll need
• Ingredients
• Process
• Q&A
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“Sah-keh”
• Common misconception is to pronounce it as “Sah-ki”
• Original Japanese is:
• 酒 Looks like a bottle!
• さけ
• Sa Ke
• Sake!
*Can refer generically to ‘alcohol’
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History Lesson
• First written reference is 712 AD
• Originally controlled by government
• Brewed by monks for 500 years
• De-regulated and taxed—sake explodes
• Around 1900 homebrewing is outlawed
• During WW2, quality was cut
• Breweries have slowly been returning to quality
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Equipment
• In summary, you’ll need:
• A fermenter
• A steamer
• Cheesecloth
• Stirring utensil
• Optional:
– A cooler
– A press
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Fermenter
• Use a wide-mouth, non-plastic fermenter
• Fermenter minimum is ~1.6 times the batch size
(round up to 2)
• Successful fermenters:
– Crocks (i.e., pickling crock)
– Stainless steel pots
– Enamel pots
– Newfangled wide-mouth carboys
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Steamer
• You need a steamer, not a ‘cooker’
• ‘Pot-top’ bamboo steamers are inexpensive and
good for small batches
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Cheesecloth
• Makes cleanup easier
• Acts as a filter material when pressing the lees
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Ingredients
• Rice! (duh)
• Koji
– Pre-made koji
– Koji spores
• Soft water
• Nutrients
• Yeast
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Rice
• Traditionally, calls for polished rice
– Expensive
– Hard to find
• Practically, good dinner rice works well
– Commonly available
– Inexpensive
– Brands: Nishiki, Calrose
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Koji
• Rice doesn’t have Amylase enzymes…so we
help it with Koji
• We use Koji that is maturing on rice
• Can be purchased (Cold Mountain) or grown
from spores (Vision Brewing)
• Process discussed later
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Water/Nutrients
• Like beer, sake is an acidic ferment. Use RO
water if your home water is not good.
– No Iron!!!
• Rice doesn’t have all the nutrients yeast need to
be happy and healthy
– Basic Yeast Nutrient
– Lactic Acid (or blend)
– Morton’s Salt Substitute
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Yeast
• Sake goes to a very high alcohol, so using
sake-specific yeasts is recommended
• Both White Labs and Wyeast make a fine
product
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Process Overview
• (Optional): growing your Koji-rice
• Making a yeast starter
• Feed the starter
• And again
• And again….
• And one more time
• Press the lees
• Age
• (Optional): Pasteurize
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Koji Rice
• Buying Koji rice sure is convenient, but:
– It’s expensive
– It’s hard to find
– If you can find it at a local store, great!
– If not…..
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Koji-Kin
• Time to grow your own!
– Spores (Koji-kin) are readily available
– Spores are shelf stable
– Infinite supply
– Cheaper than buying Koji-Rice
– Just add rice! (Detour)
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Steaming Rice
• Essentially identical process used several times
through the sake cycle.
• Vary the amount you need for each step
• When making rice for Koji, make all the rice
you’ll need for all the Koji at once
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Wash the Rice
• Rice is covered with milling dust
– One recipe for glue is rice and water
– Cleaning this dust off simplifies cleaning later
• Put the rice in a bowl
• Run water over the rice
• Agitate with hand
• Done when water
runs clear
• Takes ~5 minutes
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Soak the Rice
• Steamed rice needs to be soaked before
steaming
• Cover the rice with water and let it sit an hour
• Or, let it sit in the fridge overnight
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Drain the Rice • The goal is to get moisture to the center
• But NOT have a soggy outside
• Put the rice in a colander for an hour
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Ready the Steamer • Line the steamer with cheesecloth
– Optional, but really helps with cleanup
• Layer the rice on
• If very deep, poke holes in the rice with a chop
stick for ventilation
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Steaming
• Put the steamer basket(s) on the pot
• Steam for 1 hour
• If using 2 layer steamer, switch
at 40 minutes
• Rice is done when translucent
– Not crunchy
– May be somewhat firm still
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Cooling the Rice
• Need to cool the rice and dry it out
• Traditionally done by spreading it out
– A sanitized countertop works well
• If you have a smaller amount in the steamer,
convection works well
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Back to Koji
• So now we have our rice ready
• Put the rice in a wide container
• When temp hits 110ºF, add the koji
– Koji kin may be sprinkled directly on, or
– Koji may be mixed with flour to thin it out
– Goal is to get 1 spore on every grain of rice
• Mix, sprinkle, mix, sprinkle etc
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Keep it warm
• Put the koji container in a cooler
• The koji should be kept at ~90-95ºF for 1st 24 hours
• Swapping in hot water bottles works
• Or, cheat like me and point a heater at it
• Or, get fancy and use a temperature controller
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Keep Growin’, Koji!
• Stir the rice every 12 hours
– Break up clumps!
• After the first 24 hours, the Koji will begin
producing its own heat; adding heat may not be
necessary.
• Will develop a ‘cheesy’ aroma
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When is it done?
• We want Koji in its prime, before
it decides to have toxic kids
• White mold should be evident on every/nearly
every grain
• Cut a grain in half—mold should reach at least
half way through
• Finished approx. 54 hours after starting
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OH NO!
• Waited too long, and the rice went green?
– No worries, you now have infinite koji!
– Get a shaker bottle and put the green rice in
– You now have a koji-kin factory in a bottle!
– Just shake the bottle over steamed rice
– Refresh with a little steamed rice every few batches.
– Keep out of the light.
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Cue the scary violins!
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OK, I got Koji
• Divide it up into 4 lots
• Refrigeration is OK for use within a couple
weeks
• Freezing is recommended for more than that
– It won’t hurt the koji
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Let’s get fermenting!
• Sake fermentation is very similar to a step-fed
beer
• Start with a starter and feed it several times,
about doubling each time
• Higher yeast cell concentration deters other
microbes
• Slow feeding of sugars allows higher final
alcohol
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Starter
• Get your yeast warm (and smacked)
• Add the nutrients to the ½ the water
– Refrigerate/freeze the other half
• Add the 1st koji pack (we made
and refrigerated earlier) to the
water
• Add the yeast
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Starter, Continued
• Steam the rice
• Cool the rice
• Add the cold/frozen water to the mash
• Add the mostly cool rice to the mash
• Ferment at ~72ºF
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Mind, Blown
• Fermenting rice will develop a ‘cap’
• The cap will dry out over time
• Less liquid, less yeast
• Less yeast, more baddies
• So, while your inner brewer instincts may
scream for you to not do this…
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Stir the mash
• Every 12 hours, to start.
• Pop it open and use a sanitized stirring
implement to gently mix the cap under
• Yes, this will cause minor oxidation
– Not that big a deal
– Live with it
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This is where we repeat
• The starter takes ~7 days to finish up.
• Each addition stage is essentially the same
• After 1st addition, no less than 48 hours in
between additions, no more than a week
• Each addition is approximately doubling the
size
• Wash, rinse, repeat
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Let’s review
• Starter: 1 week
• 1st addition: 2-3 days later
• 2nd addition: 2-3 days later
• 3rd addition: 2-3 days later
• You get the idea
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Each Addition in Summary
• Soak the rice
• Steam the rice
• Add the Koji
• Cool the rice
• Add the water
• Add the cooled rice
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Keep stirring
• Don’t forget to stir every 12 hours
– Can move to once a day after a couple days
• Fermentation temp is steadily cooler
– Real world:
• I keep the 1st addition upstairs
• Later additions I keep in my
basement (60ºF)
• Temperature control is nice, but
you can succeed without it
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Primary Ferment
• After you add your last addition, you’re finally at
your primary ferment
• Keep that stirring going, once ever 12 hours for
the first 2 days and then once a day after that
• This ferment is long, slow, and cool
• Adds about 1% alcohol every day
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Now for the messy part
• After 2-3 weeks, there should be a clear liquid
layer before you stir
• If you’re taking hydrometer readings, levels
have stabilized under 1.000
• It’s time to rack to secondary!
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It’s mine, all mine!
• About half of the liquid sake goodness is locked
up in the lees
• Traditionally, highest quality sake is make by
bagging up the lees and hanging them
• But that’s inefficient, so we’ll be pressing the
lees
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Poor man’s press
• A nylon paint strainer and two strong hands.
– Pour the lees into the strainer (in batches)
– Squeeze the strainer until you aren’t getting any
more
– Not easy or terribly efficient, but it works!
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I got a friend….
• A wine press works well for pressing sake
• I prefer metal ones to avoid contamination
concerns
• Much more efficient than by hand
• Much easier than by hand
• Borrow one from a wine-making friend!
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My New Friend
• Or, use this as an
excuse to finally
upgrade!
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Secondary Ferment
• When you first transfer in, it will be milky
• Time will drop out the solids soon enough
• Rack when clear (~10 days)…and if desired
• Secondary is about a month
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The Great Debate
• To pasteurize, or not to pasteurize?
– Pasteurization serves to knock out baddies and stop
enzymatic action
– If you are not 100% confident of your sanitation
practices, good thing to do
– Coming from a beer brewer, I’ve had good luck with
not pasteurizing
– Alternatively, sake may be kept refrigerated
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Pasteurizing
• Typically this is done twice—1 month after
primary, and again immediately before bottling
• Rack into smaller jugs (1 gallon jugs or
growlers) and heat the sake to 140-150ºF
• Let it cool to room temp before resealing or
capping
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Bottling
• Basically the same as with beer
• Backsweeten to taste, if desired
– Must be either pasteurized or using campden and
sorbate
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Aging
• Sake greatly benefits from some time in the
bottle
• Bottles will last for a few years, unless an
infection got in
• Treat the bottles like beer or red wine—keep
them in a cool, dark place
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Serving
• May be hot, cold, or room temperature
• Traditionally served in small decanters and
consumed in small cups
• Pro tip—serve hot sake side-by side with cold
beer; extremely refreshing!
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Etiquette
• Drinking should be a social experience—drink
sake with friends!
• It is improper to pour for yourself
• If you see a friend’s glass is empty….take care
of that!
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Q and A
• Comments? Questions? Personal
Experiences?