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Monthly Archives: June 2010

Nihonshu-do (日本酒度) or Sake Meter Value (SMV)

June 27th, 2010 at 10:22 pm » Comments (0)

Nihonshu-do also known as SMV is the way we measure the sweetness to dryness level of a sake. The word nihonshu-do itself can be broken down into three words Nihon ...more »

Final Steps in Sake Brewing

June 20th, 2010 at 6:05 pm » Comments (10)

After moromi is complete we have only a few more steps to go in our process. These are: secondary ferment, racking, fining, pasteurization, amelioration and bottling. Conditioning and maturation are ...more »

Preparing Your Rice for Sake Brewing

June 13th, 2010 at 11:27 am » Comments (4)

An important step performed several times during the sake brewing process is the preparation of the rice. We prepare rice for the moto, then again for each step of the ...more »

The Main Ferment – Moromi

June 5th, 2010 at 3:46 pm » Comments (0)

Once san-dan-jikomi is complete and the final addition has been made we enter into moromi. Moromi starts the day after the final addition, which is tomezoe. It lasts until fermentation ...more »