Check out what classmates have to say!
Rice, water, yeast + ingredients of your choice
8 Class Projects
It takes about 2 hours (fermenting and cooking time not included) hour(s) to complete each project.
Carbonated Pangpang Glutinous Rice Sparkling Makgeolli
Very tasty blueberry makgeolli
Tips, really tasty makgeolli cocktail recipes
A clear liquor full of floral aromas
Making goodeokkudeok sweet potato makgeolli
Making sweet pumpkin makgeolli
Red makgeolli? Making red makgeolli
Making samyangju, the supremacy of sake
Skills You’ll Learn
How to make sake to be 100% successful
Just follow along and you'll learn how to make delicious sake without failure.
How to organize recipes
You'll learn how the flavor changes depending on the ratio and shape of the ingredients.
Aging and storage methods
The aging method that doubles the flavor of the sake you make and how to store it so that it doesn't spoil!
How to save a failed alcoholic drink
If makgeolli tastes sour, learn how to save it.
How sake is made
If you know the principles, you can make your own sake as many times as you want!
How to make makgeolli with various ingredients
Learn how to make sake that matches the characteristics of the ingredients.
How to choose the right tool
Learn how to choose the right tools for you: plastic, glass, jars, etc.
Various ways to cook rice
Learn how to make godoo rice, congee, and panbak with different flavors.
An efficient way to allocate time
How to make sake with maximum efficiency with minimal effort at home!
★ Real student reviews ★
Everyone can make delicious sake too!
Welcome, welcome to the “Drunken House.”
Hello, currently running the YouTube channel “Drunk House”Makgeolli creator'interest'Traditional sake sommelier'It's a sake brewery that works as a sake brewer. Since 2016, I've been living as an ordinary office worker during the day and as a hobby brewer who makes sake at home at night. Over the years, I have brewed about 30 types of sake and experienced many successes and failures. All of you All the know-how I have so that I can only walk along the sweet makgeolli flower pathwas incorporated into this class.
Sake tastes different from house to house
Brilliant Gayangju culture
From the Goryeo period to the end of Joseon The “Gayangju” culture of making and drinking sake at homeIt bloomed brilliantly. After the period of Japanese domination, many diverse and unique alcoholic beverages sadly disappeared into history. That place was taken over by cheap diluted sake that was produced as if it were printed in large quantities, and simply getting drunk while drinking that alcohol became a “culture.” Now how about making your own sake at home and enjoying its aroma and taste? You can make sake with a rich floral scent using only rice, water, and yeast. A cup of sake made by all of you can make Gayangju culture blossom once again.
“I know the feeling of starting at the beginning.”
Even if you don't say anything, I'll let you know in advance!
When I first made sake at home, I picked up a book and randomly followed it. Beginners are curious or uneasy because they are self-taught to make sake at homeI know everyone who hears it. That's because I experienced it too; I've received over 1,000 questions and comments, and I know very well what you are curious about and what you are struggling with. A class where you can get your questions answered before you even ask themI'll go to
A really tasty recipe guaranteed by numerous reviews
I can't believe I made such delicious sake.
Maybe I was already running an 'online class'. Many people watched the video on the “Sake Cooking House” YouTube channel and made really tasty makgeolli. In the reviews from many people “I can't believe I made such delicious sake.”It makes me feel proud to say that. They were just imitating me. In this class Special and tasty recipes not found on YouTube and detailed tweezer instructionsWe are looking for you at You too can make your own special sake!
Recipes and detailed explanations not found on YouTube
The YouTube video contains detailed and detailed explanations that could not be covered due to time constraints. We organized this class with delicious and diverse recipes not found on the “Sake Cooking House” YouTube channel. These recipes are only available in class 101.
From trendy “sparkling makgeolli”
Even the classic “Samyangju”
Perfect for a home party Carbonated Pangpang 'Sparkling MakgeolliFrom” “Samyangju” with a deep and rich flavorI'll learn until It also covers how to make unique sake using various ingredients such as sweet potatoes, blueberries, and red rice. How to get the most flavor with the least amount of effort at homeI'll let you know. As important as the timing of brewing sake When do you add alcohol and when do you drink alcohol I'll explain it in detail!
Brewing sake that you can learn once and use for a lifetime
Making your own sake by applying principles
Make your own sake recipe developed by yourself. I think this is the goal of this class. It's not just about following a given recipe How to understand why the recipe was created and apply itI'll let you know. Our ancestors made hundreds of types of sake using a single principle. The principle is much simpler than you might think. Let's make your own sake with me, the only sake in the world that I named it!
Required for classes
Introducing the kit.
1. All-in-one kit
Everything you need to prepare for the class all at once
<The house where sake is cooked>This is a preparation set consisting of wheat yeast and tools for brewing sake needed to take the class.
- Woori wheat yeast 1kg
- stainless steel perforated basket
- Stainless steel steamer
- Cotton cloth for steaming (round)
- Scraper (medium)
- Sheer pocket (large)
- Measuring cup 1000ml
- PP handle funnel
- thermohygrometer
- Airtight container 4000 ml
All in one kit
Here are the components
1. Woori wheat yeast 1kg
It is an even more reliable ingredient because it is made from 100% of our wheat with a reliable Songhak Koji yeast produced through a carefully selected manufacturing process using traditional methods.
- Raw material: wheat
- Capacity: 1 kg
- Place of origin: Made in Korea
- Food Type: Food additives
- Sales agency: Songhak Composer Co., Ltd. Agricultural Corporation
- Ingredient content: 100% yeast (potency of 300 sp or more)
- Storage method: Store in a cool, well-ventilated place away from direct sunlight
2. Stainless steel perforated basket
It is a basket used for washing and filtering rice, and the semi-permanent stainless steel material can be used for a long time without rusting or corroding.
- Product Name: Stainless steel perforated basket (size 6)
- size: 28.5cm * 10cm
- Material: stainless steel
- Place of origin: China
3. Stainless steel steamer
It is a steamer used for steaming rice, and its semi-permanent stainless steel material can be used for a long time without rusting or corroding.
- Product name: Stainless steel steamer (large)
- Size: 30cm*6.5cm
- Material: stainless steel
- Place of origin: Made in Korea
4. Cotton cloth for steaming
When steaming rice, spread it out or use a cotton cloth to spread the steamed rice evenly.
- Product name: cotton cloth
- Size: diameter 60 cm
- Material: 100% cotton
- Place of origin: China
5. High heat resistant scraper (medium)
A scraper that can be used up to 260 degrees for high-temperature cooking.
- Product name: Scraper off-white
- Size: 6.3*9.0./ 35.8cm
- Material: PBT, silicone
- Place of origin: Made in Korea
6. Sea-pocket (large)
It is used as a strainer when brewing sake.
- Product Name: Sea-pocket (large)
- Size: 27cm*40cm
- Material: nylon
- Place of origin: Made in Korea
7. Measuring cup 1000ml
This heat-resistant glass measuring cup is a kitchen staple with excellent durability and design.
- Product name: Pure heat-resistant glass measuring cup
- Size: diameter 20.3 cm * height 10.5 cm
- Material: heat-resistant glass
- Place of origin: China
8.PP handle funnel
When filtering out makgeolli, it is a plastic funnel that helps you move it neatly into a small container without spilling it.
- Product name: PP funnel
- Size: top diameter 12.3 cm* bottom hole diameter about 1.3 cm* height 12.5 cm
- Material: PP
- Place of origin: Made in Korea
9. Temperature and humidity meter (normal type)
Since temperature and time determine the taste of sake brewing, accurate measurement is important.
- Product name: THE LIFEUP digital temperature and humidity meter (normal type)
- Size: 21cm*13cm
- Temperature measurement range: -10~70℃ (margin of error ±1℃)
- Humidity measurement range: 20 to 90% (margin of error ± 5%)
- Place of origin: China
10. Bormioli Fido airtight container 4000 ml
It is a storage container with excellent practicality and design from Bormioli, the representative company of Italian glass, which boasts a history of 210 years.
- Product name: Bormioli Fido airtight container 4000 ml (transparent)
- Size: Diameter 11 cm* Height 27.5 cm
- Material: Body - Glass/ Lid - Glass, Steel, Rubber
- Place of Origin: Italy
Able to improve quality
We will introduce additional components.
1. Bormioli Giara bottle 1000ml (2P)
It is a glass storage container with a sturdy design from Bormioli, the representative company of Italian glass, which boasts a 210-year history.
- Product name: Bormioli Giara Bottle 1000ml (2Pcs)
- Size: 8.6cm*30.6cm
- Material: heat-resistant glass
- Place of Origin: Italy
2. Sita kitchen scales
It is a lightweight and stylish premium electronic scale. It can measure in g and kg units.
- Product name: Sita electronic scale
- Size: 14.1 cm* 18 cm
- Material: stainless steel, ABS
- Place of origin: China
3. Leaf-shaped wood spatula
A rice spoon with a basic design made of sturdy jujube wood with natural lacquer.
- Product name: leaf-shaped wood spatula
- Size: 7.5cm*20cm
- Material: jujube wood, natural lacquer
- Place of origin: Vietnam
🚚 ️ This is a shipping-related guide.
- Depending on inventory availability, the kit components are other similar products It may be shipped as a replacement.
- For inquiries about product defects and misdelivery, please contact Class 101 Customer Service.
Curriculum
Creator
This is a place where “traditional sake sommeliers” who make sake at home are cooked. I started making sake as a hobby in 2016.
I have a normal work life during the day and make alcohol at home at night. I fell in love with brewing sake, so I got a certificate as a sommelier for traditional sake and started YouTube.
I've been making sake until now because I fell in love with the taste of samyangju made after the book “Making Traditional Sake” that I discovered by chance at a bookstore. I wanted to learn more about sake, so I studied a traditional sake sommelier course at the 'Korea Yangju Research Institute' and got a certificate through an exam.
I went through a lot of failure and trial and error when I taught myself to make sake at home. I incorporated the information and know-how I learned through this into YouTube, and many people feel greatly rewarded for making delicious sake.
I started a class to let more people know how much fun the hobby of brewing alcohol is. After much thought and preparation, we structured the class with easy and delicious recipes and detailed explanations.
It's a pity that I can't greet you face to face because I'm still involved in the company.
But I have a clear goal. It's about making good sake that will make your day special by starting a brewery. When that time comes, I'll greet you with an open face.
We'll talk more in class! Let's meet in class!
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술익는집
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