February 27th, 2011 at 3:11 pm » Comments (2)

Picture the toji presiding with a stopwatch over kurabito as they steep rice for a batch of daiginjo; 28.29.30.31 pull it out of the water. A 31 second steeping to ...more »

February 20th, 2011 at 5:41 pm » Comments (2)

A friend[1] helped me to understand the chemistry behind these characteristic sake parameters; san-do (acid level) and amino san-do (amino acid level). It is not that complicated once the basics ...more »

February 13th, 2011 at 12:36 pm » Comments (9)

I recently saw a section in “The Niigata Sake Book” labeled “How Much Sake Is Made out of 1 kg (2.2 lb.) of Rice” and thought this would make a ...more »

February 6th, 2011 at 4:19 pm » Comments (3)

The level of polishing or milling our rice has a major impact on the characteristics of the sake we produce. The characteristic difference is a function of the amounts of ...more »