SAKE KIT KOJI KIN STARTER 10g COMPLETE KIT for GOURMET SAKI RICE WINE 14-19%

Description

~ SAKE KOJI-KIN RICE WINE STARTER KIT  ~
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ere's enough Koji-Kin to produce many many batches of Sake with a naturally grown culture base that is generally associated with the lovingly made extremely expensive boutique Sakes found only in Japan.  All you need for your first batch is the rice and some water!  With this kit you will create a starter culture (Moto) that is full of the desired micro-organisms that convert the starches in rice to fermentable sugars. You can then freeze this malt rice (Kome Koji) culture and make additional batches - as many as you want practically forever!
BASIC RICE WINE TAKES ONLY TWO WEEKS! COMES WITH CITRIC ACID AND YEAST!
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his kit comes with three web-accessible recipes (link is on package):  A Beginners 2-week recipe, An Intermediate recipe, and there is also a satisfyingly complex Advanced recipe that will create a really top quality Nigorizake style Sake with 19% alcohol in about a month!  What happens is the Koji-Kin we are selling is infused with the seeds of a powdery white mold.  Gross?  No, It is beautiful and healthy as well.  You cook your rice and inoculate it with 1/6 the contents of the packet.  Follow the directions and your rice will grow a beautiful white coat of fur and then it will be ready to ferment.  If you ever get a black or brown spot, just spoon it out and dispose.  The packet of Kin will be viable for years after opening if placed in the back of a cabinet or drawer if you squeeze the air out, fold it over, and paperclip.
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acket includes enough Koji mold spores to make up the Kome Koji culture 6 times.  Considering this you can make up an essentially unlimited number of gallons of sake if you freeze your Kome Koji culture and use it like a sourdough or friendship starter.  We include a pack of wine yeast and 25 grams of Citric Acid for your first 5 gallon batch.  These will need to be replenished.  The only additional ingredients required are medium grain rice and water. The equipment required to make Sake is very minimal, less even than normal wine making.  The usual sanitation, a fermenting bucket, a piece of cloth or plastic sheeting, some cheesecloth or a straining bag, a hydrometer perhaps.  Wonderfully intoxicating Sake has been made in simple Japanese kitchens for thousands of years!
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erve your gourmet Sake hot (my favorite) or like revenge, serve it cold.   Try it as a wine cooler with Sprite or 7-Up.  Pair it with roasted fish, teriyaki chicken, Kobe beef, sushi, soups, cheese, or a nice massage!
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0 lb 6 oz.
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