How to make lees with koji, how to make koji

Glutinous rice is the main raw material for sake brewing, and the liquor is mainly fermented from it. The role of glutinous rice in sake brewing is to ferment. If you don't use glutinous rice, you can use red lees rice to make red lees. Rice wine can be divided according to the different raw materials.

How to make koji:

1. Grind the koji into powder and set aside;

2. Take the steamed glutinous rice away from the steamer and cool to room temperature;

3. Sprinkle a little cold water on the cooled glutinous rice and scatter the glutinous rice with your hands;

Roughly shout the number 4, sprinkle the koji on the glutinous rice, mix while sprinkling, and mix as evenly as possible. Sprinkle one layer, mix well and sprinkle again;

5. Transfer the glutinous rice to a fermentation container. Gently press with the palm of your hand as you place. Sprinkle the last bit of koji on top when you're done;

6. Cover the glutinous rice with plastic wrap and leave no gaps. Close the lid. Place it in a place where it is insulated;

7. About three days, check at any time in the middle to see if there is fever. Fever is a good sign. The glutinous rice that has been fermented is crispy, juicy, fragrant, sweet, and does not smell raw rice grains. At this time, you can remove the plastic wrap and taste the rice wine.

Koji: Koji is called koji when conidia are added to the rice that has been strongly steamed and then kept warm, and mycelium grows on the rice grains. The amylase produced by Aspergillus saccharifies the starch in rice, and for this reason, it has been used as a raw sugar along with malt in the manufacture of liquor, sweet sake, and soybean paste since ancient times.

Those who use wheat instead of rice are called wheat koji.

How to make koji:

1. Grind the koji into powder and set aside;

2. Take the steamed glutinous rice away from the steamer, and rent it to room temperature;

3. Sprinkle a little cold water on the cooled glutinous rice and scatter the glutinous rice with your hands;

4. Sprinkle the koji on the glutinous rice, mix as you go, and mix as evenly as possible. Sprinkle one layer, mix well and sprinkle again;

5. Transfer the glutinous rice to a fermentation container. Gently press with the palm of your hand as you place. Sprinkle the last bit of koji on top when you're done;

6. Cover the glutinous rice with plastic wrap and leave no gaps. Close the lid. Place it in a place where it is insulated;

7. About three days, check at any time in the middle to see if there is fever. Fever is a good sign. The glutinous rice that has been fermented is crispy, juicy, fragrant, sweet, and the wine does not rush to the nose, and you can't taste the raw rice grains. At this time, you can remove the plastic wrap and taste the rice wine.

Koji: Koji is called koji when the conidia of koji mold are transferred to white rice that has been strongly steamed and then kept warm, and mycelium grows luxuriantly on the rice grains. The amylase produced by Aspergillus glorifies the starch in rice, so it has been used as a raw sugar along with malt since ancient times to make liquor, sweet wine, and soybean paste.

Those who use wheat instead of rice are called wheat koji.

Summary. Koji must be used to make wine, and koji is the key to winemaking.

Koji has four major advantages: providing bacterial source, saccharification and fermentation, grain feeding, and aroma generation, and it is precisely because of the existence of koji that there are various flavors of liquor in the current liquor market.

Do I have to use koji to make wine?

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Koji is the key to liquor, and koji has four advantages: providing bacterial source, saccharification and fermentation, grain feeding, and aroma production.

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