New Page on Koji Making with Video
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 amazing here but that may, in fact, be the amazing thing. When it comes to making koji, like brewing sake, it is all very doable.
I believe the text for the koji making page is very readable and stands on its own without the videos. However, the videos may help to solidify what is said in the text. All in all I hope you find the page useful and enlightening!
Oh, FYI, I have linked the koji making page into the top of the Recipe page for convenience.
Aroma during koji production
Today as I am making a test batch of koji that I am working on as a new offering (Special Ginjo Koji-kin), I am led to thinking about the aroma of the growing koji. What is that smell? Where does it come from? Well it seems that the answer, at least at the level I can discuss here, is not that complicated.
The aroma of a fresh batch of koji is often described as being chestnut like. This aroma was noticeable during my check of the growing koji at 20 hours into the process, not strong but definitely there. As the time goes by the aroma is strengthening. I am not sure if I would equate the smell of koji with chestnuts but I find the smell nice and even comforting. So what is making this aroma?
It seems that the aroma is coming from a combination of phenylacetaldehyde, 1-octen-3-ol and 1-octen-3-one. Production of phenylacetaldehyde seems to stop at around 40 hours into the process while the production of 1-octen-3-ol and 1-octen-3-one continue and can even double their concentration during the final stages of koji production (hours 44-50). However, as 1-octen-3-ol and 1-octen-3-one concentrations overwhelm those of phenylacetaldehyde a more mushroom like aroma becomes noticeable. Individually phenylacetaldehyde and 1-octen-3-one have a rose like and a mushroom like aroma respectively. Continue reading “Aroma during koji production”
Ontario Spring Water Sake Company – Canada’s third Sake Brewery!
As of April 29th 2011, the retail doors of the Ontario Spring Water Sake Company have swung open bringing a third Sake Brewery to Canada. The first The Artisan Sake Maker and second Nipro Brewery Co., Ltd. are both in the Vancouver, BC area while Spring Water is in Toronto, Ontario.
Note: Nipro has transformed into YK3 Sake Producer.
For Ken Valvur, the Ontario Spring Water Sake Company is his second business with his first being Bento Nouveau, a sushi business. He has been very successful with Bento Nouveau and it appears that he is going all out with Spring Water as well. For example, he has consulted with Miyasaka Brewing Co., Ltd. in the development of the new brewery, his general manager is steeped in the sake business from working with Gekkeikan and training from Gekkeikan and Miyasaka. Ken has also employed a lady toji, a member of the Saku Toji Kai guild as consulting master brewer. In addition Spring Water is the first Canadian member of the Brewing Society of Japan.
The new brewery will have around 2000 square feet for brewery, retail outlet and tasting room. To start they will make and serve only Junmaishu – Pure Rice Sake – but will eventually experiment with higher milling rates for finer quality sake.
Welcome Ontario Spring Water Sake Company.