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Category Page for: Rice

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 »

Ode to the rice farmer

October 15th, 2011 at 5:29 pm » Comments (0)

This week I thought that it would be interesting to look at the rice production in the US. This quick look will actually be narrower than the whole of the ...more »

New US kura, the “Texas Sake Company” grand opening on Nihonshu no hi!

October 1st, 2011 at 12:45 pm » Comments (0)

Today, Nihonshu no hi or international sake day, is not only a day to celebrate sake but, beginning this year, also the opening day for a new kura, sake brewery, ...more »

Digging into US rice – where did it come from?

April 17th, 2011 at 6:04 pm » Comments (0)

Discussions with a friend challenged my understanding of some aspects of US rice production. I had focused on California rice for most of my earlier research and really, if the ...more »

Rice Malt, Not for Sake but still interesting

April 10th, 2011 at 9:58 am » Comments (0)

While researching rice and enzymes I came across an article on how steep time and temperature influence rice malt enzyme production. Malting is a major part of most beer brewing ...more »

Steeping to hit the numbers

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 »

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 »

A Pictorial Look at the TwinBird Rice Mill

October 3rd, 2010 at 3:39 pm » Comments (5)

Back in August I posted an article about milling rice with the TwinBird Rice Mill. However, I was not able to include any pictures that could prove useful to those ...more »