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Category Page for: Koji

Shio-koji?

March 4th, 2012 at 10:37 am » Comments (6)

Recently, there have been a few different articles and mentions of shio-koji. I had never heard of this until these articles. I came across shio-koji through a chain of retweets ...more »

First “Special Ginjo” Koji-kin for homebrewers!

October 23rd, 2011 at 3:17 pm » Comments (0)

We have just added the Akita Konno “Special Ginjo” koji-kin to our offerings in the store. This new koji-kin has been developed at one of Japan’s leading koji-kin suppliers specifically ...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 »

Aroma during koji production

May 15th, 2011 at 5:53 pm » Comments (7)

Today as I am making a test batch of koji that I am working on as a new offering (Special Ginjo Koji-kin), I am led to thinking about the aroma ...more »

Koji production – what are we trying to do?

March 13th, 2011 at 4:34 pm » Comments (0)

OK, so what exactly are we trying to do when making koji? Well, to examine this we need to consider the role koji plays in Sake Brewing. In sake brewing ...more »

How much sake does a pound of rice make?

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 »

Amazake – it ain’t sake

December 12th, 2010 at 4:50 pm » Comments (2)

I have meant to post a little something about anazake for some time but I keep putting it off. Now that I have gotten a question about how to make ...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 »

How Sake is Brewed

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 »

Some Koji History

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 »