I Made the MOST DELICIOUS Sake at Home.

a portion of this video sponsored by Fun table you see me make Korean fried chicken with your sauce later in the video [Music] now I'm not an alcoholic but there is one alcoholic beverage that I can't resist and that is Japanese sake well I guess that makes me an alcoholic now I think sake is great but they're like a billion dollars a bottle when I get them from a Japanese restaurant and unfortunately I don't have that kind of money so I thought to myself why don't I just make it that's right I'm going to emulate the traditional method of Brewing sake at home using only three ingredients rice Koji kin and yeast I'm going to explain exactly how you can also make the sake at home while also explaining how this magic happens the first process of making sake is making Koji which is pretty much rice with fungus grown into it what are you saying sake comes from molded rice that's exactly what I'm telling you my friend so let's make this molded rice together for Koji making we'll use this everyday white rice all you gotta do is rinse 1.5 kilogram of white rice and do it gently so that the rice grains don't get crushed I know that my dreams are already crushed but I'll try not to crush this rice by the way I had two dreams as a child becoming a mom and becoming a crusader why because both of them are powerful now if you rinse and repeat for long enough you'll see the water becoming clearer I tried to rinse and repeat my sad memories too it only seems to work on rice and we'll soak this rise in water for 4 hours and then you want to drain the water for at least an hour this is a crucial step because rice becomes more penetrable as they're getting soaked wet and we need that room for penetration for our Koji kin fungus to grow after that we're going to steam the rice instead of cooking it normally and that's because damp rice is harder for fungus to penetrate Steam for 15 minutes and make sure you do not undercook it when you're done take the rice out and cool the rice to 30 degrees Celsius this hasn't been proven by science yet but I personally think Japanese songs for the rice just so that they can feel more chill [Music] yep the rice is definitely enjoying that song now what I have to do is to add about 3 grams of Koji kin from this packet just make sure you sprinkle the Koji King Powder evenly on the steamed rice and use your hands to really mix them up so by now you might be wondering what the hell is this Koji kin well Koji kin is the spores of aspergillus orze a mold that can be found in nature in fresh corn husks [Music] now this fungus is different from the mold that you see in the corners of your house because it can be used to make fermented foods such as soy sauce miso vinegars and most importantly sake when given the desirable habitat like the steamed rice the Koji King reproduces asexually and that word means more than just an extra Ward on their Twitter bio they can actually reproduce by themselves so it's like millions of them are masturbating side by side and their unloaded materials become their children and those children also reproduce by themselves so man imagine if us humans can do the same thing right now I have so many children that I have like an Intergalactic Army of Jimmy Juniors just kidding guys haha just kidding by the way I'm Gonna Leave the purchase Link in the description for Koji kin and other core ingredients that you might need so these dirty guys they like everything wet and warm to grow which means I'm gonna need an incubator do I have an incubator of course I don't but I'm going to design one right now this is my plan first I'm going to place the cheesecloth and the rice inside of this plastic container with holes in them and then I'm going to fill up another plastic container with some water and put these rubber pieces in there just as a spacer and then I'm going to place the rice on top of this I placed a lid on top I left a little Gap so that air can get in I just left it on my heated floor and then covered it with a bath towel the goal here is to maintain the humidity and the temperature of about 28 to 30 degrees Celsius it's supposed to take about 48 hours to fully mature so why don't we check back in about 12 hours foreign well after 12 hours I couldn't really tell any difference but after 24 hours I was definitely able to see some fungal growth on my rice after about all 12 you should open the lid every now and then and mix them up just to let some of the heat out because Koji fungus will heat up as it's reproducing and its own heat can kill them after 40 degrees celsius after 48 hours I finally got my Koji I made a mistake of letting it grow for too long so I started producing some green spores which isn't desirable so I probably should have taken it out a few hours earlier but Sensei Jimmy this incubator thing is kind of too much work I don't want to do it anymore now I understand so I found a super easy way to do this too and that is by using a freezer bag so after adding Koji King to steamed rice I put some of that rice in this freezer bag instead of my incubator I just poke some holes in it so that air can get in and I just kind of kept it warm next to my PC and it gave me this really great Koji after 48 hours so I suppose you guys can do this instead or if you guys are even smarter you can skip the entire step and just buy it I mean I would have done that anyway you can keep the Koji in the fridge for a couple weeks and freeze it for up to a year the fungus in the coach is still very much alive and to start the fermentation with Koji and produce alcohol we need to give it some food so that leads our exciting next step making Moto which is the base of our fermentation that is Rich with active yeast and enzyme so this is the stage where we complete the formula for the alcoholic fermentation and it requires three components enzyme yeast and starch in this process called alcoholic fermentation an enzyme which in our case is Koji breaks down starch into glucose and you can just consider glucose as sugar that makes us fat now our next ingredient yeast it's the same thing as the yeast that you use in baking it's like a Hungry Man with an eating disorder yeast will find any glucose that's nearby and turned it into CO2 and ethanol oh that's a big boy isn't he and yes ethanol is the alcohol that's responsible for many of the mistakes that I've made in the past thankfully we don't have to make ease from scratch you can buy this wine East or any kind of baking yeast really and I'm going to steam 225 grams of sweet rice using the same soaking draining and steaming method that we used earlier by the way make sure to use sweet rice not regular rice because we're really looking for the high starch content cool the steamed sweet rice to below 40 degrees celsius otherwise it can damage the ease that enzyme on contact so from here this should be really easy all I'm gonna have to do is 500 milliliter of water make sure they don't Clump up five grams of citrate or citric acid the additional citric acid is for preventing outside contamination by lowering the pH level 160 grams of my Koji children and five grams of wine yeast so a few hours prior to this I mixed the wine yeast with some sugar and some warm water this can rapidly grow their yeast so it's going to help with the fermentation and it's also going to make sure that they're alive and well because believe it or not yeast just like you and me is an organism and sometimes it dies anyway on activities should get for me and Rise look how massive these guys got almost as big as me after you add the East you can just use your Clean Hands to mix things up this is looking fantastic smells really nice because of the yeast as well now you can just transfer it to a fermenting jar the volume of our motto isn't huge so the jar can be somewhat small and it'll be just fine so I transferred everything into this little jar and it's going to sit here for the next seven days if this doesn't excite you you must have no soul or something in every step of the way it's very important to keep everything sanitized so I'm using alcohol to wipe the inner surface and the opening of this jar doesn't this just turn you guys on this is really cool now we can just let it chill for the next one week I just left it at room temperature and it's gonna do its fermentation thing where enzymes in Koji will break down the sweet rice and the yeast Grows by feeding on the glucose from the broken down rice by the way make sure your lid is slightly open because the CO2 from the fermentation has to get out of the jar [Music] here's my seven days old motto it formed a lot of liquid which I think is really cool this has already gone through the process of making alcohol so it kind of smells like sake already so starting day 7 I have to add a large portion of rice water and Koji to really start feeding our healthy yeast that's in our motto to make more sake traditionally in Japan they do it over the course of three days where on day seven they add 1 6 of the total Edition on day 8 they add one third and on day nine the half or the remaining amount of rice water and Koji during this time I had to keep steaming rice and it was honestly kind of tiring so I don't think I want to be an Asian mom anymore also at this point the volume gets pretty massive so it's a good idea to move everything to a larger jar that can contain over 10 liters if your sake gets contaminated it's gonna taste sour so every time you touch it do not forget to sanitize it so all I gotta do from this point is to let it get fermented for the next three weeks and I thought to myself since you're living organisms too maybe if I watch Japanese media with my sake they'll turn out to be more authentically Japanese wow wow this is such a great content watch boy this is like the best scene in The Seven Something rise is it just me or is this anime kind of cringe so starting day nine you're supposed to ferment in a six to seven degrees Celsius my fridge is a little colder than that but I didn't have an alternative foreign mixture that's been fermented for the past 30 days what I'm going to do now is I'm going to filter this through this bag of cloth so that I can isolate the liquid from this mixture since this smells so fantastic I would like to try a little bit of that sake just a little I don't want to get drunk at work cheers my friends this is it man this is it it's got that hint of banana flavor that I was looking for oh please please God don't let me mess it up oh I almost thought I was smart thank God I had the secondary field here so it took a little while to filter through everything but with my superhuman level of patience I was able to make it happen and then I poured everything back to the clean jar and that is because although this rice wine is ready for consumption this cloudy sake is called nigori it's cool in its own way but I want my socket to be crystal clear to achieve that I just put it back in the fridge and waited for the particles to sink to the bottom the plan was to then use the faucet to collect just a clear part of this sake I must be a goddamn genius you see guys this is just like your emotions sometimes you just feel like everything is murky and cloudy and you can't even imagine what's going to happen if you feel like that sometimes just give it some time let things settle and then the next thing you realize things are going to start to look more clear okay enough crazy talk let's do this wow thank God at least some of my plans work this sake still has active ease and enzymes and they can continue to change the flavor of the sake well at this point they've served their purpose and we're gonna mercilessly Massacre them by double boiling this jar at 70 degrees Celsius this will end the fermentation once and for all boil the toxic methanol away and it'll also kill other gems that might have made their way in there you go I left it in the fridge for another month because although the fermentation process is over as time goes by the flavor will continue to mature becoming smoother and smoother okay wakey wakey after another month I decided to finally bottle everything and oh my God this is rewarding yes it's super clear this is clear as boy so I ended up with about five liters of sake well it could have been almost double but I spilled a lot so now that we have our good sake I feel like we need to get some food ready so today I'm going to make what might be my favorite food of all time the Korean Fried Chicken if you guys never had Korean fried chicken before don't worry it's super easy to make you really only need like two ingredients the chicken the Fried Chicken mix but there's nothing Korean about these two right so what makes Korean Fried Chicken Korean Fried Chicken is actually this Korean fried chicken sauce I'm going to use this Korean fried chicken sauce by Fun table you can easily get this on Amazon it's very affordable and it tastes 100 authentic and of course you can use my promo code just buy the sauce It's Gonna Save you so much trouble and you're guaranteed to enjoy the Fried Chicken step aside daddy Jimmy's cooking tonight I just got a bunch of chicken thigh Meats because I like my chicken boneless so I'm gonna cut them into about a bite-sized pieces now I told you guys that I would make this easy all you gotta do buy this from a Korean supermarket or online it can just be any Fried Chicken mix what you want to have is about one cup maybe a cup and a half a little more than that oh good preferably cold water all you have to do now is to mix the heck out of it I don't want to go too fast because with the power of my biceps I might start a tornado so at this point I don't really have to wait I'm just going to dump the chickens in there you want to have some of that Fried Chicken mix in powder for them get some good vegetable oil we're just gonna boil this oil now for the best outcome you want the temperature to be 170 degrees Celsius when the oil temperature is 170 you're ready to start now it's gonna be very easy but you're still deep frying food so be very very careful take the chicken from this pile completely cover this in the powder and into the oil wow this is really exciting if you put chickens in there the oil temperature is going to drop so try your best to maintain the same oil temperature mine took about 6 minutes to cook it could take more than that depending on the size of the meat this is looking like a real good chicken oh yes oh yes well looking at my skill I think it's safe for you guys to call me Mommy Jenny it really didn't take a lot of time but the Fried Chicken was coming together really nicely we got some fried chicken here all right the fact that we have a pile of fried chicken here it's a beautiful thing but remember this is supposed to be Korean Fried Chicken to turn this chicken into Korean Fried Chicken we don't have to find him a Korean wife we just need a real Korean fried chicken sauce it just so happens that they're the sponsor of the day they're called Fun table they make all kinds of great sauces for your food including this Teriyaki soy sauce that I'm going to use as a dipping sauce I'm gonna cheese this Korean fried chicken sauce all over it foreign how does this look to you guys that's perfect Korean Fried Chicken let me taste just one piece oh my God [Music] I am legitimately surprised because this is just like the franchise chicken come on children take a bite let's do this half and half Fried Chicken presentation what can I say this is as Korean As It Gets now I believe this is the time to enjoy oh hold on product placement but seriously I'm genuinely surprised with their sauce they really nailed the Korean fried chicken sauce would you guys fancy a cholesterol sake how many days did I have to work for this and here's the moment of the truth is it good I am upset at God that's up there in the sky because it's so unfair that only I get to enjoy this sake this is just like store botsake I'm gonna use the Teriyaki soy sauce see what that tastes like foreign you see I'm not trying to give you guys a live lesson or anything but what I realized while I was making this sake is that as long as you're curious and if you're willing to spend some time reading up on things doing your research then things that seem impossible can actually be achieved I'm sorry guys [Music] mommy Jeremy was hungry it was such a great moment for me thankfully everything including the sake and the Fried Chicken came together really nicely and I was able to have my much needed chill time okay guys I think I'm starting to get drunk I'm gonna take my time with these off the camera thank you guys so much for watching and stay tuned for my next videos and thanks again fun table for sponsoring this video [Music]

Channel: Jimmy Kim

Views: 221,491

Keywords: deadlyjimmy, okamijimmy, jimmy kim, korea, challenge, korean, vlog korea, korean street food, how to make soju, makgeolli, partying in korea, korean food mukbang, how to make sake, korean fried chicken, japanese sake, home brew, home brewed sake, home made sake, japanese rice wine, sake tutorial, sake in japan, sake recipe, homemade sake, how to brew sake

Id: lrvDgTYilog

Length: 17min 52sec (1072 seconds)

Published: Thu Mar 16 2023