Erik the Awful
Well-Known Member
I've been interested in making a rice wine, more specifically a sake, for a while now. I hit up the local Asian market last weekend and bought a 15lb bag of Kokuho Rose - it's the closest thing I could find to short-grain rice. The store employees I asked for help all claimed they had no yeast, no yeast balls, nothing.
When I got home I started researching yeast and figured out that to make sake I needed a yeast with aspergillus oryzae. If I get yeast balls or Chinese/Korean rice yeast I'll have rhizopus pryzae. I searched Amazon for Koji-kin and everything I found was $10 a packet or more. I ended up ordering Angel Rice Leavening from Amazon (www.amazon.com/gp/product/B088H1J2GD) for $4 for 30 packets. I figure if it's a success I'll step up to the more expensive packets next time.
Am I being a snob, or does it matter that much? The videos I've seen with the Angel Rice Leavening say it turns out excellent. Is there much of a difference between Japanese sake and Chinese rice wine?
When I got home I started researching yeast and figured out that to make sake I needed a yeast with aspergillus oryzae. If I get yeast balls or Chinese/Korean rice yeast I'll have rhizopus pryzae. I searched Amazon for Koji-kin and everything I found was $10 a packet or more. I ended up ordering Angel Rice Leavening from Amazon (www.amazon.com/gp/product/B088H1J2GD) for $4 for 30 packets. I figure if it's a success I'll step up to the more expensive packets next time.
Am I being a snob, or does it matter that much? The videos I've seen with the Angel Rice Leavening say it turns out excellent. Is there much of a difference between Japanese sake and Chinese rice wine?