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Monthly Archives: April 2012

Rice shinpaku structure or not?

April 29th, 2012 at 7:43 pm » Comments (6)

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 »

Hiroshima’s Hattan Rice Varieties best for Futsu shu but not Daiginjo

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 »

I finally did it! My book, Brewing Sake, is out.

April 1st, 2012 at 11:38 pm » Comments (6)

Brewing Sake hit Amazon around the 20th and is making it into the channels. It can take up to 6 weeks to fully make its way through the channel. I ...more »