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Koji-kin from Scratch, well sorta

March 29th, 2018 at 2:51 pm » Comments (9)

One question I get fairly regularly is how to make koji-kin. Despite this I have failed to take the time to write up a good explanation for all of you. ...more »

How much moisture? How dry is dry?

March 19th, 2012 at 10:48 pm » Comments (2)

I decided to do a quick experiment to determine the amount of moisture in my soaked rice. It had been a while since I looked up how to do this ...more »


March 4th, 2012 at 10:37 am » Comments (6)

Recently, there have been a few different articles and mentions of shio-koji. I had never heard of this until these articles. I came across shio-koji through a chain of retweets ...more »

Sake Pressing: what method to use?

February 20th, 2012 at 2:08 pm » Comments (13)

Recently one of the youtube channels I follow, SakaguraKaetsu's channel, has had a few short videos on pressing. Specifically, they have a couple on filling a fune (P1020493.MOV, P1020548.MOV) and ...more »

Measuring your Sake – Part four: Amino San-do (アミノ酸度)

November 26th, 2011 at 11:39 pm » Comments (0)

In part one I talked about how to measure the Nihonshu-do or Sake Meter Value (SMV) or your sake. In part two I covered how to measure the Arukoru bun ...more »

Sake Filtering – Is this Muroka (無濾過)?

October 29th, 2011 at 5:13 pm » Comments (7)

OK, so the bodai moto based sake I am working on, rested for about 1 month after pressing. Normally, I would have racked it after a couple of weeks but ...more »

Ode to the rice farmer

October 15th, 2011 at 5:29 pm » Comments (0)

This week I thought that it would be interesting to look at the rice production in the US. This quick look will actually be narrower than the whole of the ...more »

Possibly the first ever Bodai moto made outside of Japan!

September 17th, 2011 at 7:32 pm » Comments (2)

I have just completed the pressing of a sake made with a bodai moto and while the story is still not complete I think this may be a good time ...more »

Hitting your SMV (Sake Meter Value) – To ameliorate or not

June 26th, 2011 at 10:22 am » Comments (8)

One question that comes up over and over in sake brewing is how to hit the SMV value desired. Puzzling over this question I asked one of the brewers from ...more »

An old enemy of Saké – Hiochi-kin (火落菌)

June 12th, 2011 at 11:55 pm » Comments (4)

An old enemy of Sake and the sake brewer is Hiochi-kin or hiochi bacteria that spoils sake as it grows and reproduces. Unlike most bacteria (bugs for short) hiochi-kin does ...more »