How to Make: Koji, Amazake and Sake

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 our 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 -
-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 about an 8 minute walk from the station. If need be we can arrange to pick you up there. There is plenty of parking on site.

You may also like the following events from The Fermentary:

• This July, 12th July, 03:00 pm, How to Make: Wild Drinks in Macedon
• This July, 26th July, 10:30 am, How to Make: Milk Kefir Magic in Macedon

Also check out other Workshops in Macedon.