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Full Ingredient Sake Kit
- Rice milled to ~60% 10 lbs.
- Koji 40 Oz.
- Yeast #9
- Lactic Acid 2 fl. Oz.
- Yeast Nutrient 1 Oz.
- Speedy Bentonite 2 Oz.
Makes 2-2.5 gallons of sake.
More Details
This full ingredient Saké kit contains everything you need to make outstanding Junmai Ginjo Saké except the water!
Sake Ingredient Kit
- Rice milled to ~60% 10 lbs.
- Koji 40 Oz.
- Yeast #9
Makes 2-2.5 gallons of sake.
More Details
This ingredient Saké kit contains all the ingredients you need to make outstanding Junmai Ginjo Saké except water and the items which you should still have from your last full ingredient Sake kit!
Rice milled for Sake
- Medium grain rice
- Milled to ~60% (Ginjo Level)
- 10 lbs. bag
Koji
- Rice milled to ~60% cultured with koji kin
- 40 oz package
Yeast #9
- Wyeast 4134 – Saké
More Details
Wyeast 4134 is the yeast strain known in Japan as Yeast #9. Its produces high levels of fragrance and is the basis for many Ginjo yeasts.
Lactic Acid 88%
- Lactic Acid 88%
- 2Fl. Oz.
More Details
Most Sake Brewers today prefer to use an addition of Lactic Acid rather than provide time for lactobacillus to get a hold and produce the lactic acid in the Moto (seed mash / yeast starter).
Yeast Nutrient
- Thiamin, vitamin B complex
- 1 Oz.
Speedy Bentonite
- Bentonite clay wine clarifier
- 2 Oz.
Koji-kin
- 15g Powdered Rice Koji Starter
- Enough to make 2 batches of 2.5 lbs. koji each
- Aspergillus oryzae and rice flour
- Printed Instructions
More Details
Koji-Kin is used, along with steamed rice, to make koji. The process takes from 44-52 hours.
Private: Yeast #7
White Labs WLP705
More Details
White Labs WLP705 is the yeast strain known in Japan as Yeast #7. Its a popular Ginjo yeast but is not as fragrant as newer strains.
Private: Special Ginjo Koji-kin
- 2 x 1g Powdered Akita Konno Special Ginjo Koji Starter
- Each 1g packet makes 3.14 lbs koji (6.28 lbs. total)
- Aspergillus oryzae
- Printed Instructions
More Details
This “special ginjo” koji-kin from Akita Konno is specifically made for making ginjo sake. Each order contains enough koji-kin for two standard batches of sake. Koji-Kin is used, along with steamed rice, to make koji. The process takes from 44-52 hours.
Updating…
Full Ingredient Sake Kit
- Rice milled to ~60% 10 lbs.
- Koji 40 Oz.
- Yeast #9
- Lactic Acid 2 fl. Oz.
- Yeast Nutrient 1 Oz.
- Speedy Bentonite 2 Oz.
Makes 2-2.5 gallons of sake.
More Details
This full ingredient Saké kit contains everything you need to make outstanding Junmai Ginjo Saké except the water!
Sake Ingredient Kit
- Rice milled to ~60% 10 lbs.
- Koji 40 Oz.
- Yeast #9
Makes 2-2.5 gallons of sake.
More Details
This ingredient Saké kit contains all the ingredients you need to make outstanding Junmai Ginjo Saké except water and the items which you should still have from your last full ingredient Sake kit!
Rice milled for Sake
- Medium grain rice
- Milled to ~60% (Ginjo Level)
- 10 lbs. bag
Koji
- Rice milled to ~60% cultured with koji kin
- 40 oz package
Yeast #9
- Wyeast 4134 – Saké
More Details
Wyeast 4134 is the yeast strain known in Japan as Yeast #9. Its produces high levels of fragrance and is the basis for many Ginjo yeasts.
Lactic Acid 88%
- Lactic Acid 88%
- 2Fl. Oz.
More Details
Most Sake Brewers today prefer to use an addition of Lactic Acid rather than provide time for lactobacillus to get a hold and produce the lactic acid in the Moto (seed mash / yeast starter).
Yeast Nutrient
- Thiamin, vitamin B complex
- 1 Oz.
Speedy Bentonite
- Bentonite clay wine clarifier
- 2 Oz.
Koji-kin
- 15g Powdered Rice Koji Starter
- Enough to make 2 batches of 2.5 lbs. koji each
- Aspergillus oryzae and rice flour
- Printed Instructions
More Details
Koji-Kin is used, along with steamed rice, to make koji. The process takes from 44-52 hours.
Private: Yeast #7
White Labs WLP705
More Details
White Labs WLP705 is the yeast strain known in Japan as Yeast #7. Its a popular Ginjo yeast but is not as fragrant as newer strains.
Private: Special Ginjo Koji-kin
- 2 x 1g Powdered Akita Konno Special Ginjo Koji Starter
- Each 1g packet makes 3.14 lbs koji (6.28 lbs. total)
- Aspergillus oryzae
- Printed Instructions
More Details
This “special ginjo” koji-kin from Akita Konno is specifically made for making ginjo sake. Each order contains enough koji-kin for two standard batches of sake. Koji-Kin is used, along with steamed rice, to make koji. The process takes from 44-52 hours.
Updating…