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Home Brew Sake

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Sake Pressing: what method to use?

February 20th, 2012 at 2:08 pm » Comments (11)

Recently one of the youtube channels I follow, SakaguraKaetsu's channel, has had a few short videos on pressing. Specifically, they have a couple on filling a fune (P1020493.MOV, P1020548.MOV) and ...more »

Measuring your Sake – Part four: Amino San-do (アミノ酸度)

November 26th, 2011 at 11:39 pm » Comments (0)

In part one I talked about how to measure the Nihonshu-do or Sake Meter Value (SMV) or your sake. In part two I covered how to measure the Arukoru bun ...more »

Sake Filtering – Is this Muroka (無濾過)?

October 29th, 2011 at 5:13 pm » Comments (7)

OK, so the bodai moto based sake I am working on, rested for about 1 month after pressing. Normally, I would have racked it after a couple of weeks but ...more »

New Page on Koji Making with Video

May 29th, 2011 at 6:40 pm » Comments (0)

OK, so I have finally pulled together a complete page on making koji for sake brewing along with the videos. As with the videos for brewing sake there is nothing ...more »

Measuring your Sake – Part Three: San-do (酸度)

January 9th, 2011 at 2:30 pm » Comments (2)

In part one I talked about how to measure the Nihonshu-do or Sake Meter Value (SMV) or your sake. In part two I covered how to measure the Arukoru bun ...more »

Measuring your Sake – Part Two: Percent Alcohol by Volume

January 2nd, 2011 at 4:40 pm » Comments (1)

In Part One we talked about measuring the SMV (Nihonshu-do) of your sake. In this part we will discuss two ways to measure the percent alcohol by volume for your ...more »

Measuring your Sake – Part One: the Hydrometer and SMV

December 26th, 2010 at 5:42 pm » Comments (0)

In this series on Measuring your Sake I will cover how to measure all the key characteristics of sake. These include: -          Nihonshudo a.k.a. Sake Meter Value (SMV) and specific gravity -          ...more »

Time for shibori ( 搾り)

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 »

Making Koji for Sake

November 6th, 2010 at 7:15 pm » Comments (4)

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 »

Protecting your HomeBrew Sake from light

October 24th, 2010 at 5:50 pm » Comments (0)

Sake, as with other beers, is sensitive to light and in particular ultraviolet light. Sunlight is the greatest offender having a much higher degree of ultraviolet light than most other ...more »