Comments for Home Brew Sake http://HomeBrewSake.com/home Sake Brewing Supplies, Information and Forum Wed, 24 Apr 2013 03:50:15 +0000 hourly 1 Comment on Measuring your Sake – Part Three: San-do (酸度) by Will http://HomeBrewSake.com/home/2011/01/09/measuring-your-sake-%e2%80%93-part-three-san-do-%e9%85%b8%e5%ba%a6/comment-page-1/#comment-9819 Will Wed, 24 Apr 2013 03:50:15 +0000 http://HomeBrewSake.com/?p=615#comment-9819 MaGi, I don't have a good answer for you. We don't generally use pH values for Sake; rather the acidity is used. I did check the pH of a moto I was doing once and it was in the low 3s but finished Sake will not be this low. Will MaGi,

I don’t have a good answer for you. We don’t generally use pH values for Sake; rather the acidity is used. I did check the pH of a moto I was doing once and it was in the low 3s but finished Sake will not be this low.

Will

]]> Comment on Measuring your Sake – Part Three: San-do (酸度) by MaGi http://HomeBrewSake.com/home/2011/01/09/measuring-your-sake-%e2%80%93-part-three-san-do-%e9%85%b8%e5%ba%a6/comment-page-1/#comment-9811 MaGi Tue, 23 Apr 2013 04:38:41 +0000 http://HomeBrewSake.com/?p=615#comment-9811 So? What is the ph of common saki? Please So? What is the ph of common saki? Please

]]> Comment on This week just a bit of babble by Will http://HomeBrewSake.com/home/2012/01/08/this-week-just-a-bit-of-babble/comment-page-1/#comment-9716 Will Wed, 10 Apr 2013 03:28:09 +0000 http://HomeBrewSake.com/home/?p=927#comment-9716 Gordon, wow that is a lot of types of carbon. I wonder what the mapping from carbon types to taste/aroma effects is, how the types of carbon differ and why they pull different aspects from the sake. A very interesting area... Will Gordon, wow that is a lot of types of carbon. I wonder what the mapping from carbon types to taste/aroma effects is, how the types of carbon differ and why they pull different aspects from the sake. A very interesting area…

Will

]]> Comment on This week just a bit of babble by Gordon Heady http://HomeBrewSake.com/home/2012/01/08/this-week-just-a-bit-of-babble/comment-page-1/#comment-9715 Gordon Heady Tue, 09 Apr 2013 13:17:20 +0000 http://HomeBrewSake.com/home/?p=927#comment-9715 Will, my toji tells me that there are at least 20 different types of carbon that can be used for filtration, and depending on what the final taste profile the toji is aiming for or to account for how a sake tastes earlier in the process, the toji can then make choices on which of the 20 types of carbon to use as a way to adjust the final taste profile...mind. blown. Will, my toji tells me that there are at least 20 different types of carbon that can be used for filtration, and depending on what the final taste profile the toji is aiming for or to account for how a sake tastes earlier in the process, the toji can then make choices on which of the 20 types of carbon to use as a way to adjust the final taste profile…mind. blown.

]]> Comment on Forum by Luke http://HomeBrewSake.com/home/forum/comment-page-2/#comment-9714 Luke Tue, 09 Apr 2013 12:12:49 +0000 http://HomeBrewSake.com/?page_id=35#comment-9714 Yeah, I have been thinking the same thing. If it doesn't work, chalk it up to lesson learned, and go for round 2! Thanks again Will, Luke Yeah, I have been thinking the same thing. If it doesn’t work, chalk it up to lesson learned, and go for round 2!
Thanks again Will,

Luke

]]> Comment on Forum by Will http://HomeBrewSake.com/home/forum/comment-page-2/#comment-9712 Will Tue, 09 Apr 2013 04:05:28 +0000 http://HomeBrewSake.com/?page_id=35#comment-9712 Luke, It does sound like it has dried out too much. The question then seems to be whether it can be salvaged. I don't know. You could put it in a very humid environment (pretty warm too) for some time so it absorbs a significant amount of moisture. Sense you are trying to make more koji-kin rather than the koji itself this should not be detrimental. You can leave it like this for as long as is needed to get it to start growing again and to produce the spores. If you don't like this, then I think it is just start over. Good luck, Will Luke,

It does sound like it has dried out too much. The question then seems to be whether it can be salvaged. I don’t know. You could put it in a very humid environment (pretty warm too) for some time so it absorbs a significant amount of moisture. Sense you are trying to make more koji-kin rather than the koji itself this should not be detrimental. You can leave it like this for as long as is needed to get it to start growing again and to produce the spores.

If you don’t like this, then I think it is just start over.

Good luck,

Will

]]> Comment on Is Doburoku Sake? by Will http://HomeBrewSake.com/home/2010/03/07/is-doburoku-sake/comment-page-1/#comment-9711 Will Tue, 09 Apr 2013 03:56:43 +0000 http://HomeBrewSake.com/?p=259#comment-9711 Gordon, Thanks for sharing that with us. Will Gordon,

Thanks for sharing that with us.

Will

]]> Comment on Forum by Luke http://HomeBrewSake.com/home/forum/comment-page-2/#comment-9709 Luke Mon, 08 Apr 2013 13:00:38 +0000 http://HomeBrewSake.com/?page_id=35#comment-9709 Will, Thanks again for all the advice.. It seems another anomaly has come up. After two days since I removed the water pan, I still see barely any of the yellowish spore growth described in Taylor's instrucions. The rice is very, very dry, so dry it is actually crunchy. It seems to me that there may not be enough moisture for the spores to begin replicating. The only thing that makes me think this, is the fact that the only locations the yellowish growths are occuring are where multiple grains of rice are still clumped together. Any thoughts on this? Will,
Thanks again for all the advice.. It seems another anomaly has come up.
After two days since I removed the water pan, I still see barely any of the yellowish spore growth described in Taylor’s instrucions. The rice is very, very dry, so dry it is actually crunchy. It seems to me that there may not be enough moisture for the spores to begin replicating. The only thing that makes me think this, is the fact that the only locations the yellowish growths are occuring are where multiple grains of rice are still clumped together.
Any thoughts on this?

]]> Comment on Is Doburoku Sake? by Gordon Heady http://HomeBrewSake.com/home/2010/03/07/is-doburoku-sake/comment-page-1/#comment-9708 Gordon Heady Mon, 08 Apr 2013 12:53:09 +0000 http://HomeBrewSake.com/?p=259#comment-9708 Will, as you know I just returned from Japan where I was working as a kurabito this season. I have an interesting story about doboroku that I want to pass along. I was befriended by the owner of the largest liquor store in Kyushu that featured sake, but also everything else. Todoroki-san was very fond to pull a bottle of doboroku that I wanted to pass along. There are jizake breweries committed to brewing doboroku, though they are rare. Todoroki-san wanted to tell me that this sake is important to brew today because it curates a special part of sake brewing history. It made Todoroki-san nostalgic, and after trying the sake, I admit that I found it delicious. Part of the glory of nihonshu is the breadth of the category and I hope jizake breweries stay committed to brewing sakes not because they are popular, but because they are significant! Will, as you know I just returned from Japan where I was working as a kurabito this season. I have an interesting story about doboroku that I want to pass along.

I was befriended by the owner of the largest liquor store in Kyushu that featured sake, but also everything else. Todoroki-san was very fond to pull a bottle of doboroku that I wanted to pass along.

There are jizake breweries committed to brewing doboroku, though they are rare. Todoroki-san wanted to tell me that this sake is important to brew today because it curates a special part of sake brewing history. It made Todoroki-san nostalgic, and after trying the sake, I admit that I found it delicious.

Part of the glory of nihonshu is the breadth of the category and I hope jizake breweries stay committed to brewing sakes not because they are popular, but because they are significant!

]]> Comment on Forum by Will http://HomeBrewSake.com/home/forum/comment-page-2/#comment-9697 Will Fri, 05 Apr 2013 02:39:33 +0000 http://HomeBrewSake.com/?page_id=35#comment-9697 Luke, :-) It sounds like things are progressing nicely. Will Luke, :-) It sounds like things are progressing nicely.

Will

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