March 19th, 2012 at 10:48 pm » Comments (0)

I decided to do a quick experiment to determine the amount of moisture in my soaked rice. It had been a while since I looked up how to do this ...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 »

September 26th, 2010 at 10:26 pm » Comments (5)

There is a lot to be said for Honjozo. It tends to be light and fragrant and can be exceedingly smooth. I was ecstatic with the first honjozo I tried. ...more »

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 »

April 5th, 2010 at 1:21 am » Comments (0)

The question I will address this week is one related to water and how to convert the water we have to the water we want. Let’s assume we want to ...more »

March 14th, 2010 at 9:48 pm » Comments (4)

Water is the main ingredient in all sake but it usually gets the least attention. Despite getting the least attention, water is important and does play a huge role in ...more »

January 15th, 2010 at 1:54 am » Comments (2)

Moto (元), Shubo (酒母), Yeast mash are all names for the Sake yeast starter. In this article I will only use the term “moto” but the three can be used ...more »

January 8th, 2010 at 1:05 am » Comments (0)

Basic Brewing Radio, on a trip to Portland, stopped by SakeOne and filmed their tour at the local kura (Sake Brewery). The tour is presented in two parts: Part One, Jenifer ...more »

December 25th, 2009 at 12:58 pm » Comments (0)

Sake is made with four ingredients: rice, koji, yeast and water. All, except the koji, are familiar to most people. Koji is a mold culture grown on rice in the ...more »