Demo: how to make sake at home: Watch and learn how you can make sake at home using koji, rice, yeast, and water within one week.  If you’ve ever tried making kombucha, wine, beer or sourdough bread, you know how fun it is to watch invisible cultures grow and make something we enjoy drinking or eating. (In fact fresh sake-lees can turn into something like a sourdough starter)  Unlike most store-bought sake, the sake we’ll learn to make in this class is nama-zake, unpasteurized: refreshing, smooth and simply the best for tasting and for health benefits. 

What you’ll learn:

-Sake fermentation process & the role and character of each ingredient

-2 ways of making sake at home; starting the alcohol fermentation by using dry yeast or cultivating natural yeast

-The difference between sake-making at home and by professional breweries

-How to create your own sake recipe

-How to make bubbly sake, and more!

You’ll get to taste my Foodstory studio-made sake made with recipe variations, like:

-Using organic fig for taking natural yeast vs. dried yeast (for bread, for sake) 

-Store bought koji (white) vs. sake-koji (green)

-Sencha-nigori and sparkling sake

Prerequisite: Understanding the basic knowledge of alcohol fermentation