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Category Page for: Process

New Page on Koji Making with Video

May 29th, 2011 at 6:40 pm » Comments (0)

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 ...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; 28.29.30.31 pull it out of the water. A 31 second steeping to ...more »

The chemistry behind the measurements – San-do and Amino San-do

February 20th, 2011 at 5:41 pm » Comments (2)

A friend[1] helped me to understand the chemistry behind these characteristic sake parameters; san-do (acid level) and amino san-do (amino acid level). It is not that complicated once the basics ...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 »

Good sake should be chilled – always?

January 30th, 2011 at 12:37 pm » Comments (2)

It seems like there are two mantras I here all the time about sake. The first is the average first encounter with sake; a hot fusel drink from a Japanese ...more »