November 28th, 2010 at 9:21 pm » Comments (0)

I am looking at a paper, which in part, discusses the impact of rice proteins on sake aroma and flavor. And admittedly, I may be stepping over the boundary between ...more »

November 21st, 2010 at 2:57 pm » Comments (0)

After the moromi (main ferment) has come to the stage where the ferment has run its course or it is time to stop it from going any farther, it is ...more »

November 14th, 2010 at 12:20 pm » Comments (2)

This past week I attended John Gauntner’s Sake Professional Course (SPC). I had a very good time both in class and with the other participants at the Izakaya’s outside of ...more »

November 6th, 2010 at 7:15 pm » Comments (2)

In order to make koji for brewing sake we need to go through the same steps that we do to prepare rice for brewing sake. In fact, it is often ...more »