Rice Wine Koji: Sake Yeast 8gm

140

Japanese sake, soy ferment, and Chinese rice wine made easy through this koji Yeast. Our Rice Wine Saki Koji is a 2-in-1 pack that combines the power of koji (rhizopus oryzae mold) and yeast balls to create magical rice alcohol in your kitchen. So the process of starch conversion to sugar and the process of sugar to alcohol can happen simultaneously without you having to buy separate ingredients.

(69 customer reviews)

It can also be used to make mild alcoholic gruel like Handiya, Orissa’s famous mildly alcoholic Pakhala, Karnataka’s traditional curd rice in earthen ware. It can also be used to make cloudy sake wine like in various asian, Japanese  and Chinese ferments. These are lab created spores. hence 8gm is sufficient for 1-3kg of rice/starch.

What Is Rice Wine Saki Koji?

Discover the ancient secret behind Japanese sake, soy ferment, and rice wine. Our Rice Wine Saki Koji combines the power of koji (rhizopus oryzae mold) and yeast to create magic in your kitchen.

Dosage & Pdf Recipe instructions for the two variants Rice Leaven Flavor and Rice Leaven Sweet

Why Koji matters:

  1. Koji’s Sweet Transformation:
    • Koji converts starch into sweet, fermentable sugar.
    • It’s the alchemist behind sake, miso, and other Asian ferments.
  2. Yeast’s Flavor Symphony:
    • The yeast steps in, turning those sugars into mild alcoholic gruel or cloudy sake wine.
    • Expect a delightful dance of flavors.

Why Choose Arishtam’s Rice Wine Saki Koji?

  1. Quality Assurance:
    • Our koji is meticulously prepared in a lab under hygienic conditions.
    • Say goodbye to inconsistent results—this koji delivers every time.
  2. Versatility Unleashed:
    • Use it for pakhala, curd rice, and other probiotic rice preparations.
    • Elevate your culinary experiments with this essential Asian ingredient.

Sample Recipes:

  1. Sake/Torani: Craft your own Japanese rice wine at home.
  2. Miso: Dive into the world of savory miso paste.
  3. Tempah: Explore this protein-rich fermented soy delight.
  4. Tongba: Try your hand at Nepali millet beer.
  5. Pakhala: Give traditional Indian curd rice a zing.

Get Creative: Brew Your Own Tradition!

Arishtam’s Rice Wine Saki Koji—where science meets flavor. Cheers to culinary adventures! 🍚🍶

FAQ (7)

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Sulfur (H2S) – The aroma of rotten eggs or burning matches from the beverage is a result of H2S residue. It gives the beer, smell of the LPG gas, or decomposing organic waste. It is a sign of stressed yeast. The easiest way to replicate (in your experiments) is by using bread yeast to produce ethanol (stressed yeast= high sugar, high alcohol, and no oxygen). Amateurish quest to produce the highest ABV possible of adding too much sugar in wine and malt in beers will also yield these Sulfur aromas. Using the right strain of yeast, adequate oxygenation and nutrients help in keeping the problem at bay. Winemakers and brewers use a few drops of copper sulfate to remove these unpleasant flavors. However, use it sparingly because of copper toxicity regulations in food.

One of the easiest ways to get rid of this smell is:

  1. Use proper brewer’s yeast instead of baking yeast for fermentation
  2. Fine with a few drops of copper sulfate solution.

Umami: Soy sauce or Thai fish curry aromas and flavors. It primarily comes from amino acids released from the autolysis of yeast. Slight umami flavor is desirable in Sake and some aged beers but it is a difficult flavor to balance. The usual culprit is the beverage sitting over dead yeast (cake/ lees) for a few weeks. Some brewers have switched to lower protein malts & changes in mashing to reduce Umami. Conical fermenters where the yeast cake can be drained out is recommended to combat these notes.

Typically 4-12 days but it depends on a lot of factors:

  1. Fermentation temperature. Higher the temperature faster the fermentation is (but beware of the off-flavors produced in yeast fermented at above 25 degrees Celsius)
  2. Yeast dosage. although 1gm/liter is recommended. Increasing it to 3gm/liter can produce wine in 2-3 days (50% reduction in time)
  3. Availability of yeast nutrients. Grape and fruit juices don’t have enough natural proteins for the yeast to multiply fast. Adding 0.5-1gm per liter of yeast nutrient is sufficient to establish a healthy yeast colony and fast fermentation. Mead is notorious for being slow to ferment and produce nail polish like off-notes because of a lack of nutrients.
  4. Sugar concentration: 18-25% w/v of sugar concentration is ideal for fermenting with wine yeast. However higher the concentration, the more time it will take for the yeast to finish its job and produce ethanol.

Yeast is the single-celled microorganisms that are responsible for fermenting sugar (maltose, glucose, fructose, sucrose, etc.) to ethanol. In the absence of oxygen, these yeasts do the transformation which converts your grain/fruit into a beverage. Yeast nutrients, on the other hand, are food for the yeast. On their own nutrients achieve nothing more than making a comfortable home for the yeast to function at its best capacity. Yeast energizer, on the other hand, is an SOS remedy needed to recover from stuck fermentation or incomplete fermentation or excessively low-temperature fermentation which can make yeast sluggish.

Although Yeast Energizers are types of nutrient blends, they also contain components such as vitamin B, diammonium phosphate, tricalcium phosphate, magnesium sulfate, and yeast hulls. Yeast energizers are particularly useful to restart a Stuck Fermentation, as it allows yeast populations to increase in a batch of beer or wine which likely has been depleted of these components due to an earlier yeast population growth. The additional components included in Yeast Energizers are most effective when for high gravity fermentation (high sugar high alcohol), low-temperature lagering, excessively low pH, high ash content (molasses) and other extreme fermentation styles.

Typically bottled home brew beer has a shelf life of 6 months. However, most home-brew beer is consumed within a week to a month of bottling or kegging. However, some people regularly store homebrew beer for up to 6 months successfully. Beyond this, the beer is still safe for consumption, just that it will not taste fresh. However, a couple of factors need to be taken into account to determine the shelf life.

  1. Storage temperature: Beer is like wine, higher the temperature the faster is the degradation in flavors.
  2. UV light: Even a couple of hours in direct sunlight can ruin a perfectly fresh beer
  3. Packaging: Microbrewery Growlers don’t last 2 days because the beer was oxidized during filling. If you see packaging in proper crown sealed glass bottles or stainless steel kegs, 6-12 months life is easy
  4. Oxidation: Once you open the bottle, drink within an hour.

Koji has its origin in Japan. It is used extensively in making Sake. After the fermentation is over, the Brewmaster would collect the rice inoculated with the yeast. He would dry and powder the spores for his next batch.

Chinese Rice Ball, as the name suggest has its origin in China. After the fermentation is over, the brewmaster would collect the residue. It would be dried and shaped into small balls (laddoo) which is then used for the next batch.

In terms of ability, both the strains can convert starch to simpler sugars and alcohol. Hence, for an amateur sake brewer, one could use the Koji to make Chinese rice wine. Also, similarly one could use Chinese rice yeast balls to make Koji.

One can unfortunately not use Baker’s yeast or wine yeast or beer yeast to make rice wine. The reason being that these yeast don’t have the Alpha amylase enzyme needed to convert starch into sugar.

There is a huge variety of rice wine and traditions. Some like it tart, some sweet. Some like it filtered while most like it milky white. Some like it plain, while some infuse spices and a lot of people infuse flowers (floral aromas). It is hard to generalize the taste and flavors of rice. However, in general, it is a slightly tart, mildly sweet, and alcoholic beverage.

Unfiltered Rice wine/Rice Beer is always turbid & milky white like milk. The ones served in restaurants are of often pale yellow (straw color) and clearer. When the filtered rice wine is stored for longer duration, they can deepen color even further to develop a tan like light brown color.

Most traditional recipes call for cloudy white slightly effervescent rice beer kept in ceramic jars, which is stirred before serving. However to pack in glass or store the rice beer for long duration aging, filtering it to make it clear is recommended

The aromatic rice wine/beer has ~13-18% alcohol when finished. The Chinese dry rice wine can have 18%+ alcohol content.

Rice fermentation is a 2 stage continuous process. The koji is breaking down starch and converting it to alcohol simultaneously. As a result it takes about 2-3 weeks to complete the fermentation.

However most practitioners consume their rice wine fresh (young) which is usually 48 hours to 1 week old. Every time they decant some wine, they top it up with more steam rice and water

Method of Preparation:

Cook

  • You can make rice beer/wine with any rice. However low aromatic oil rice is preferred (Dosa Rice gives better flavors than aromatic Basmati Rice). Milled/Polished Rice has lesser oil content than unpolished brown rice.
  • Wash 2 to 2.5 kg or rice and soak for an hour. Steam (not boil or Cook) it until soft but not gelatinous gooey.
  • Once cooked, spread the rice evenly on a clean and sanitized tray or plastic sheet and cool. This allows the koji a large surface to innoculate (spread) over the rice substrate.
  • Once it reaches 30°C sprinkle the koji evenly and mix properly with rice. You can use gloved hands or some clean and sanitized utensils.
  • Keep it moist for 24 hours for the koji to multiply fast.
  • Make balls of rice and fill it in your preferable fermenter. A wide-mouth jar (Glass, steel, or Plastic fermenter) is preferred as there will be heavy deposits from the leftover rice.
  • You can add some herbs and organic flowers as per your taste to make it more delicate and aromatic.

Primary Fermentation

  • For the first three days, use a sanitized utensil to mix the content and push down if the rice starts floating.
  • The koji we sell has yeast in it. So need to add additional yeast.
  • On the fourth day. Mix the rice as usual and try tasting your fresh milky white sake. You can consume fresh or allow it for secondary fermentation.
  • Keep mixing and pushing the floaties for the remainder of 10 days.
  • Use a clean and sanitized  brewbag or cheesecloth to filter out the liquid into a jar or fermenter with airlock.

Secondary Fermentation

  • Once you filter the rice wine, you will get a staw colored pale liquid that is clear (not cloudy/milky white as the fresh sake is)
  • Keep it in a small fermenter with an airlock (no chance of outside air to come in). If you don’t do that, the sake will become more tart (sour) and might even convert to rice vinegar (which is used for Asian Cooking Recipe)
  • Some amateur websites will recommend you adding glucose or sugar to your rice wine. Well, that is primarily because instead of selling Koji they are selling yeast they are selling saccharomyces cerevisiae with amylase sachets. THERE IS NO NEED TO ADD ANY SUGAR OR GLUCOSE. It will make your wine boozy, artificially sweet, and start tasting weird. Traditional recipes never use any artificial ingredients to boost alcohol.
  • Allow the fermentation to continue for another 3-4 weeks.
  • Cold crash for 24 hours to make it more clear and bottle it.

Storing & Enjoying

  • If you are serving it milky wide then use Sake Cups (they are Katori shaped/size ceramic bowls). You can serve directly from the fermenter.
  • If you are planning to age it, then store in flip-top bottles or crown cap beer bottles. Store the wine in a cool and dark place.
  • Over time rice alcohol becomes darker. (straw color yellow to light brown tan color)
  • Rice Wine is delicious at all stages of its production. Find which taste suits your taste-buds, cuisine, and party schedule. A bottle of seasoned rice wine is 1 month to 6 months old.
  • Rice Wine is best enjoyed at room temperature (sometimes even warmer) but NEVER chilled.
  • Rice Wines can be very alcoholic and tangy. So we suggest you to go slow if it’s your first time since you can get reasonably drunk before you realize it.
  • Rice wines pair really well with Asian cuisine and is usually served with dinner.

If you still have a question, write in the comments section and we will get back to you.

69 reviews for Rice Wine Koji: Sake Yeast 8gm

4.7
Based on 69 reviews

Customer Images

Image #1 from John Emmanuel
Image #2 from Dona M.
Image #3 from nadeem waqif
Image #1 from John Emmanuel

John Emmanuel

No date of expiry on the pack. The picture I uploaded should show the products I ordered and their expiration dates.

Image #2 from Dona M.

Dona M.

Good experience.I used 2 packets for 1 kg rice.I was a bit worried since I didn't see any change in the first few days but by day three i could see the rice starting to turn into liquid.Alcohol content was a bit lower than I hoped.I used dosa rice.If I make this again I will use glutinous rice.

Image #3 from nadeem waqif

nadeem waqif

Tried this once this year, i must admit i was not able to get much alcohol from my attempt. Will have to try again. Just wanted to point out that the package says that the mold species in it is Rhizopus oryzae and not Aspergillus oryzae. Good to see that it is back in stock.

Image #1 from John Emmanuel
Image #2 from Dona M.
Image #3 from nadeem waqif
1-5 of 69 reviews
  1. No date of expiry on the pack. The picture I uploaded should show the products I ordered and their expiration dates.

    Image #1 from John Emmanuel
    • the silver foil is the protective packaging the original company packaging will be inside this.

  2. Good product

  3. Will comment when used

  4. I was looking for pure koji spores for japanese rice wine ,,but it had a mixture of koji spores and wine yeast for chinese rice wine ,however the product was really great

    • Rice wine is still nascent culture in india. In the coming years we do hope to stock rice koji cultures from different south eastern countries

  5. This product gives unique taste to your rice wine, with fruity notes , very good product must try

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