Sake Brewing Supplies, Information and Forum

Home Brew Sake

Category Page for: Ingredients

First “Special Ginjo” Koji-kin for homebrewers!

October 23rd, 2011 at 3:17 pm » Comments (0)

We have just added the Akita Konno “Special Ginjo” koji-kin to our offerings in the store. This new koji-kin has been developed at one of Japan’s leading koji-kin suppliers specifically ...more »

Ode to the rice farmer

October 15th, 2011 at 5:29 pm » Comments (0)

This week I thought that it would be interesting to look at the rice production in the US. This quick look will actually be narrower than the whole of the ...more »

New US kura, the “Texas Sake Company” grand opening on Nihonshu no hi!

October 1st, 2011 at 12:45 pm » Comments (0)

Today, Nihonshu no hi or international sake day, is not only a day to celebrate sake but, beginning this year, also the opening day for a new kura, sake brewery, ...more »

Possibly the first ever Bodai moto made outside of Japan!

September 17th, 2011 at 7:32 pm » Comments (2)

I have just completed the pressing of a sake made with a bodai moto and while the story is still not complete I think this may be a good time ...more »

New Page on Koji Making with Video

May 29th, 2011 at 6:40 pm » Comments (0)

OK, so I have finally pulled together a complete page on making koji for sake brewing along with the videos. As with the videos for brewing sake there is nothing ...more »

Aroma during koji production

May 15th, 2011 at 5:53 pm » Comments (3)

Today as I am making a test batch of koji that I am working on as a new offering (Special Ginjo Koji-kin), I am led to thinking about the aroma ...more »

Digging into US rice – where did it come from?

April 17th, 2011 at 6:04 pm » Comments (0)

Discussions with a friend challenged my understanding of some aspects of US rice production. I had focused on California rice for most of my earlier research and really, if the ...more »

Rice Malt, Not for Sake but still interesting

April 10th, 2011 at 9:58 am » Comments (0)

While researching rice and enzymes I came across an article on how steep time and temperature influence rice malt enzyme production. Malting is a major part of most beer brewing ...more »

Honjozo – multiple beginnings

April 3rd, 2011 at 5:18 pm » Comments (0)

While most of us who have paid attention to honjozo have heard about how the rice shortage around World War II sparked the need to stretch rice farther. For sake, ...more »

A moto before kimoto? – Bodaisen to Bodaimoto

March 21st, 2011 at 7:25 pm » Comments (0)

Before getting with this article I would like to urge you to consider donating to help Japan in this time of tragedy. Three outstanding organizations which will ensure your donations ...more »