May 30th, 2010 at 11:25 pm » Comments (0)

After the moto has completed, four days are taken to buildup the brew from moto to moromi. The four days are made up of three additions and a day of ...more »

May 23rd, 2010 at 1:02 pm » Comments (0)

Sake is brewed in a strung out process that can take quite a long time but none of the steps are particularly difficult. In the traditional method, brewing sake starts ...more »

May 16th, 2010 at 9:31 pm » Comments (0)

Shirozake is a case in point where a drink is call sake while it is not Nihonshu or Seishu. That is it is not the refined sake we think of as ...more »

May 10th, 2010 at 12:15 am » Comments (0)

I have been reading a little about brewing in the 19th century and find it to be quite similar to current brewing methods. The current brewing method consists of the ...more »

May 2nd, 2010 at 6:29 pm » Comments (0)

Koji has been used in the orient for two to three thousand years. Its use on a substrate of rice, soybean and wheat bran seems to have originated in China. ...more »