How to Make: Koji, Amazake and Saké
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Come and celebrate Japan's national fungus and an ancient style of home-brewed sake, using the Bodaimoto method.
We'll start off the morning with a warming cup of Amazake and a Sake kasu snack - we will talk all things Koji and show ourw koji growing in its stages, and make a batch together. We'll taste some of our own home brew, set up your own Sake to brew, and eat a few snacks made from the lees as a pickling bed and as an ingredient.
Take homes:
- a jar
- your little wrapped rice ball ready to set yourself up at home - and then to mash and ferment into it's next stages
- a 500g bag of Australian, rain-fed biodynamic rice
- Koji (the malt you need for sake
- muslin bag for covering and straining your sake
- a recipe so you can do it over and over at home
This class will be held in the Macedon Ranges in our home as this is, after all - how to home brew. For our own privacy the address will be supplied closer to the date, but it is about an 8 minute walk from the station. If need be we can arrange to pick you up there. There is plenty of parking.
