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Category Page for: Yeast

A moto before kimoto? – Bodaisen to Bodaimoto

March 21st, 2011 at 7:25 pm » Comments (0)

Before getting with this article I would like to urge you to consider donating to help Japan in this time of tragedy. Three outstanding organizations which will ensure your donations ...more »

To foam or not to foam, that is a question of the yeast?

March 6th, 2011 at 1:08 pm » Comments (0)

Sake brewers have long used the appearance of the foam to tell the stages of the moromi’s progress (fermentation progress). The named stages are as follows: Foam Stage English Translation Aprox. Timing suji-awa (筋泡) Muscle ...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 »

More Sake Yeast

April 18th, 2010 at 3:54 pm » Comments (10)

Last week I wrote about sake yeast but the post got to be longer than I intended so I cut it short. I left off a little of the more ...more »

Sake Yeasts

April 11th, 2010 at 9:33 pm » Comments (2)

Yeast: a single cell fungus whose activities have been known to man for far longer than we have known about yeast itself. We have evidence of yeast being used as ...more »

Sake Yeast Mash – The Moto

January 15th, 2010 at 1:54 am » Comments (4)

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 »

Basic Brewing Radio goes to Sake One!

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 »

Sake basic ingredients

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 »