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How much moisture? How dry is dry?
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 »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 »Sake Pressing: what method to use?
February 20th, 2012 at 2:08 pm » Comments (2)
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 (2)
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 »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 »Possibly the first ever Bodai moto made outside of Japan!
September 17th, 2011 at 7:32 pm » Comments (2)
I have just completed the pressing of a sake made with a bodai moto and while the story is still not complete I think this may be a good time ...more »Hitting your SMV (Sake Meter Value) – To ameliorate or not
June 26th, 2011 at 10:22 am » Comments (2)
One question that comes up over and over in sake brewing is how to hit the SMV value desired. Puzzling over this question I asked one of the brewers from ...more »An old enemy of Saké – Hiochi-kin (火落菌)
June 12th, 2011 at 11:55 pm » Comments (2)
An old enemy of Sake and the sake brewer is Hiochi-kin or hiochi bacteria that spoils sake as it grows and reproduces. Unlike most bacteria (bugs for short) hiochi-kin does ...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 »Blogroll
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