Sake Brewing Supplies, Information and Forum

Home Brew Sake

April 1st, 2012 at 11:38 pm

I finally did it! My book, Brewing Sake, is out.

Brewing Sake hit Amazon around the 20th and is making it into the channels. It can take up to 6 weeks to fully make its way through the channel. I am told that at least one person has been able to order it in Denmark through a standard retailer, so it is working its way into the channel nicely; a bit quicker than I had expected.

Brewing Sake: Release the Toji Within is here on Amazon and interestingly enough, the used copies are asking 2.5 times the price of the new copies. J Are there really any used copies? I wouldn’t think so.

I believe that I have pulled together a lot of material that is pretty hard to come by for those of us who don’t speak, and more importantly don’t read, Japanese. The table of content is below. The overall layout is a quick introduction on sake brewing and the equipment needed as well as a step by step walk through to begin with. This is followed by details on each of the ingredients and chief measurable characteristics. Next, is a bit about how to protect the sake. Then I dive head long into each step of the process. After this we look into the details of analyzing your sake for each of its measurable characteristics. This is followed by a brief look at sake’s enemy, Hiochi-kin. I have then provided a significant glossary containing more than 170 entries. Finally, I give a list of links to places where you can find specific pieces of equipment.

If you get a copy I hope you will also write a review on the Amazon page on what you think about the book.

Table of Contents:
Introduction 1
How Saké is Brewed 5
Brewing Equipment 11
Quick Start Saké Brewing 23
Rice – Kome (米) 37
Koji (麹) 47
Yeast – Kobo (酵母) 57
Water – Mizu (水) 65
Nihonshu-do (日本酒度) or Saké Meter Value (SMV) 71
Sando ( 酸度 ) – Acidity 77
Amino Sando (アミノ酸度 ) – Amino Acid 79
Protecting your Homebrew Saké from light 81
Sanitation 85
Seimai (精米) or Rice Milling / Polishing 89
Rice Preparation 101
Koji Making 105
The Moto 111
The Buildup – San-Dan-Jikomi (三段仕込み) 135
The Main Ferment – Moromi (諸味) 145
So you like the Honjozo (本醸造) 151
Time for Shibori ( 搾り ) 157
Final Steps in Saké Brewing 161
Measuring Your Homebrew Saké 163
Spoilers and Trouble Shooting 189
Glossary 191
Links and Contacts 209

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  • Sachiko
    12:12 am on April 3rd, 2012 1


  • Will
    7:58 am on April 3rd, 2012 2

    Hey Thanks Sachiko,

    Your book is on its way!

  • Kip
    3:23 pm on April 12th, 2012 3

    Congratulations Will! I’m ordering right away. How exciting this must be for you. Great job. I’ll include a link to this on my next sake post on

    Thanks again for the help.


  • Will
    6:15 pm on April 12th, 2012 4

    Hey, thanks Kip!

  • Jonathan
    9:17 pm on November 8th, 2013 5

    Hey Will,
    I love the book. I was just rereading it and the information about kobo-jikomi caught my eye. Have you experimented with kobo-jikomi? I haven’t been able to find much info about the moto skipping procedure. What do you think you would be losing or gaining (other than time) in the final product by pitching all the yeast you need at once to skip the moto?

  • Will
    7:11 pm on November 11th, 2013 6

    Jonathan, I have not yet tried this. I was about to this last summer but, well, I ran out of time. Anyway, you save some time. This is what the procedure is meant to accomplish. My guess is that most brewers would say that the sake will not be as good. Some say that the moto makes the sake. No moto, no sake? Well, that seems a bit strong but certainly its the moto that contributes much of the characteristics notable for Yamahai and Kimoto styles. If you give it a try, let us know how it works out for you.


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