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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 »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 »How Sake is Brewed
May 23rd, 2010 at 1:02 pm » Comments (0)
Sake is brewed in a strung out process that can take quite a long time but none of the steps are particularly difficult. In the traditional method, brewing sake starts ...more »More Sake Yeast
April 18th, 2010 at 3:54 pm » Comments (10)
Last week I wrote about sake yeast but the post got to be longer than I intended so I cut it short. I left off a little of the more ...more »Sake Yeasts
April 11th, 2010 at 9:33 pm » Comments (2)
Yeast: a single cell fungus whose activities have been known to man for far longer than we have known about yeast itself. We have evidence of yeast being used as ...more »Sake Yeast Mash – The Moto
January 15th, 2010 at 1:54 am » Comments (4)
Moto (元), Shubo (酒母), Yeast mash are all names for the Sake yeast starter. In this article I will only use the term “moto” but the three can be used ...more »Basic Brewing Radio goes to Sake One!
January 8th, 2010 at 1:05 am » Comments (0)
Basic Brewing Radio, on a trip to Portland, stopped by SakeOne and filmed their tour at the local kura (Sake Brewery). The tour is presented in two parts: Part One, Jenifer ...more »Sake basic ingredients
December 25th, 2009 at 12:58 pm » Comments (0)
Sake is made with four ingredients: rice, koji, yeast and water. All, except the koji, are familiar to most people. Koji is a mold culture grown on rice in the ...more »Blogroll
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