April 29th, 2012 at 7:43 pm » Comments (3)

Key to sake production is the shinpaku or white opaque center. The shinpaku is generally important because of its increased ability to gelatinize during steaming, has a softer center for ...more »

April 15th, 2012 at 7:56 pm » Comments (0)

This week I thought that I would review a couple of papers on Hiroshima rice. I came across these papers on the analysis of Hattan rice which is grown only ...more »

March 19th, 2012 at 10:48 pm » Comments (0)

I decided to do a quick experiment to determine the amount of moisture in my soaked rice. It had been a while since I looked up how to do this ...more »

March 4th, 2012 at 10:37 am » Comments (6)

Recently, there have been a few different articles and mentions of shio-koji. I had never heard of this until these articles. I came across shio-koji through a chain of retweets ...more »

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 »

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 »

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 »

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 »

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 »

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 »