Homebrew - Koji&Doburoku (Raw cloudy Sake) class (糀と濁酒の会) in Amsterdam

Pre-booking has secretly started on this exclusive workshop making Koji and Doburoku (raw cloudy Sake) making class.

Details only shared with on-going students. Send an email if you are a new comer.

The workshop is suitable for these level of people: - microbe enthusiasts - for those who want to learn about Koji and Japanese fermented food produced from it - for those who want to master how to make Koji from scratch till the end - for those who are interested in making Miso, Mirin, Shoyu, vigenar, etc - for those who want to introduce fermentation into your everyday life In the practical part you will master: - Prep of rice - Steaming - Mixing in Koji-kin - Transformation from rice into Koji at 24 hours mark - Cultivating Koji-kin by giving some hands - "De-Koji" at aroud 48 hours mark. Finishing Koji making and how to store it As you might know Koji making takes 48 hours. So this is a condensed workshop that you learn the whole process of 3 days in one day. I'll guide you through every step so you can do it at home if you wanted to. You wouldn't need a professional facility for this. In the theoretical part, you will learn: - Culture and history of Koji - How enzymes in Koji contribute to the fermentation - Technique to aim professional Koji making at home - Japanese Washoku food culture about Miso, Shoyu, Mirin, Sake, vinegar as well as Amazake and Shio-koji etc. - How Koji contributes to human health - How Japanese natural Sake brewery make their own Sake At the end of lecture (or during), you can sample taste many kinds of Koji-derived dishes.