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Aroma during koji production

May 15th, 2011 at 5:53 pm » Comments (7)

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 ...more »

Digging into US rice – where did it come from?

April 17th, 2011 at 6:04 pm » Comments (0)

Discussions with a friend challenged my understanding of some aspects of US rice production. I had focused on California rice for most of my earlier research and really, if the ...more »

Rice Malt, Not for Sake but still interesting

April 10th, 2011 at 9:58 am » Comments (0)

While researching rice and enzymes I came across an article on how steep time and temperature influence rice malt enzyme production. Malting is a major part of most beer brewing ...more »

Honjozo – multiple beginnings

April 3rd, 2011 at 5:18 pm » Comments (0)

While most of us who have paid attention to honjozo have heard about how the rice shortage around World War II sparked the need to stretch rice farther. For sake, ...more »

A moto before kimoto? – Bodaisen to Bodaimoto

March 21st, 2011 at 7:25 pm » Comments (0)

Before getting with this article I would like to urge you to consider donating to help Japan in this time of tragedy. Three outstanding organizations which will ensure your donations ...more »

Koji production – what are we trying to do?

March 13th, 2011 at 4:34 pm » Comments (0)

OK, so what exactly are we trying to do when making koji? Well, to examine this we need to consider the role koji plays in Sake Brewing. In sake brewing ...more »

To foam or not to foam, that is a question of the yeast?

March 6th, 2011 at 1:08 pm » Comments (0)

Sake brewers have long used the appearance of the foam to tell the stages of the moromi’s progress (fermentation progress). The named stages are as follows: Foam Stage English Translation Aprox. Timing suji-awa (筋泡) Muscle ...more »

Steeping to hit the numbers

February 27th, 2011 at 3:11 pm » Comments (2)

Picture the toji presiding with a stopwatch over kurabito as they steep rice for a batch of daiginjo; pull it out of the water. A 31 second steeping to ...more »

How much sake does a pound of rice make?

February 13th, 2011 at 12:36 pm » Comments (9)

I recently saw a section in “The Niigata Sake Book” labeled “How Much Sake Is Made out of 1 kg (2.2 lb.) of Rice” and thought this would make a ...more »

Amazake – it ain’t sake

December 12th, 2010 at 4:50 pm » Comments (4)

I have meant to post a little something about anazake for some time but I keep putting it off. Now that I have gotten a question about how to make ...more »