April 25th, 2010 at 9:24 pm » Comments (4)

The most mysterious ingredient use to make sake is koji. What is it? Why is it so important? What does it contribute to sake? Well, these are all important questions ...more »

April 18th, 2010 at 3:54 pm » Comments (0)

Last week I wrote about sake yeast but the post got to be longer than I intended so I cut it short. I left off a little of the more ...more »

April 11th, 2010 at 9:33 pm » Comments (2)

Yeast: a single cell fungus whose activities have been known to man for far longer than we have known about yeast itself. We have evidence of yeast being used as ...more »

April 5th, 2010 at 1:21 am » Comments (0)

The question I will address this week is one related to water and how to convert the water we have to the water we want. Let’s assume we want to ...more »