BE-4 Bodaimoto online – filter the sake(draft)

This is the last link for Bodaimoto Online.
Thank you for your participation in the Zoom last Thursday!

Here is a summary of the changes that occurred after the main preparation process.

As I mention all the time, All change are always depends on the place and the situation.
There are always nothing like “this suppose to be like this” or “at this point you suppose to see this”
There is nothing right or wrong.


After finishing the main preparation process, you can see the water on the top, but soon the rice will absorb the water and inside the jars there will be full of rice from top to bottom.

It’s OK at this moment.

Leave it for 24 hours….

View from the side
view from the top

It will look like this.
When you mix the mixture, you will notice that there is a lot of water, and you will probably be surprised at how easy it is to mix.

At the sake brewery, the rice is mashed at this stage to get as much of the sugar out of the rice as possible.
Let’s try to crush the grains while mixing.

Try tasting it.

After the mixing

My one turned out to be a sweet drink with a hint of alcohol at this point.
Yes, this is the real and natural amazake(amakoji)!!
If you stop the alcoholic fermentation right before it starts, it becomes a sweet non-alcohol lactic acid bacteria drink, which is very different from the sugar-filled Yakult (famous Japanese drink for kids which contain lactic acid bacteria) You can make a high quality of Yakult by your self.

Let’s put the real thing in our bodies! in our life.
Now you understnad the real meaning of Amazake (Ama means sweet, and Zake means sake) is really sweet sake, before the alcohol comes out.
So that’s what amazake originally meant!

From here on, each of us will continue to mix and taste, mix and taste every day at your own pace.
It will be done when it starts to move actively and then settles down so that you can taste the alcohol.

絞る Filtering Doburoku

When squeezing the dobuoku, place a cloth on top of the bowl and pour the muddy doburoku into the bowl and squeeze. In that case, you can use a colander to coarsely strain the muddy doburoku and make it thicker and easier to strain.

Then, strain it through a coffee filter to remove the cludy part. You can get a clear sake!
However, it is better to let the doburoku mature a little longer until the clear part comes out. Eventually, the clear part and the cloudy part will separate on their own.

The real meaning of Doburoku is a sake without straining.
You can enjoy its own as real meaning of Doburoku!

Again, as always.

“There is no answer.”
“All are correct”

If you find your favorite method, please let me know.

段仕込み Dan shikomi
無限どぶろく Forever Doburoku

This method is called “danjikomi,” or “stepped brewing,” and is used to increase the amount of sake by adding more rice, koji, and water to the mash in a safe way before it is strained.

Dan-jikomi is a method used in sake breweries even nowadays.

However, according to the sake brewers, it’s better to make it again from time to time.

If you are the person who just want to get drunk quickly and easily, I guess “Forever doburoku” technique is worth to try for you!

Simply, you just need to keep feeding the food for the yeast to keep the alcohol fermentation.
Once you understand this method, you will be able to keep doburoku on hand forever.

However, according to the sake brewers, it’s better to make it again from time to time.

甘酒添加 Adding Amazake

Another option is to add amazake instead of koji, rice, and water.
I always use this method to increase the sugar content, and it’s a long-term aging system (This is fine for me, as I can’t enjoy drinking alcohol at all!). Another reaason I like to add amazake is, the sake dregs don’t get gummed up by the undissolved rice.

It seems to be a common for Sake kura to add sweetened amazake to adjust the taste.

Anyway, your Dobaimoto Doburoku has been Done!
Please enjoy!


Your Bodaimoto hasn’t happened the Alcoholic fermentation yet?
Don’t worry. I’ll stay with you until the alcohol starts to ferment.
If it doesn’t go well this time, let’s try making it again from the Soyashi water
What you should you the Bodaimoto with you now?( which hasn’t start alcoholic fermentation)
Let’s use for cooking. This drink(paste?) make your food all amazingly delicious!

If you know the reason why it didn’t work, there is no other way but to make it work next time.

Please continue to communicate and have fun in the chat and group pages.

This is the end of the course!
(However, I will still support you!)

In my opinion, Bodaimoto class is the best way to understand the microcosm of fermentation.
It is mystical, chemical, historical, and spiritual.
Any thought?
I hope we can have a deep discussion over a drink in a future!

Thank you all for joining us.

PS If you would like to post about Bodaimoto or the fermented products you made in the workshop on your Facebook page, please tag me.

And please let me know how was this workshop…I’d love to hear from you!