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Monthly Archives: February 2010

Sakamai – Rice for making sake

February 28th, 2010 at 4:26 pm » Comments (4)

In this article I will catalog the rice used for making sake by both commercial kura (sake brewery) and home brewers. I am sure I will not include all the ...more »

Sake Brewing: Cleanliness is next to godliness

February 21st, 2010 at 9:34 pm » Comments (0)

For making sake, as with other fermented beverages, cleanliness and sanitation are extremely important. The reason for this is that a goodly part of the flavors come from the bugs ...more »

SakéOne Brewer’s Tour, last week

February 14th, 2010 at 11:01 pm » Comments (0)

This last weekend I joined a group of brewers for a brewer’s tour of the SakéOne Kura. Greg Lorenz, SakéOne’s Sakémaster gave the tour to a group of brewers from ...more »

Rice kernel make up

February 7th, 2010 at 3:01 pm » Comments (0)

Last week we looked at a sketchy version of the history of rice leading to the rice we use for making sake at home. This week, we’ll look into the ...more »