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Full Ingredient Sake Kit — keep yeast, koji refrigerated

  • Rice milled to ~60% 10 lbs.
  • Koji 40 Oz.
  • Yeast #9
  • Lactic Acid 2 fl. Oz.
  • Yeast Nutrient 1 Oz.
  • Speedy Bentonite 2 Oz.

Makes 2-2.5 gallons of sake.

Additional DescriptionMore Details

This full ingredient Saké kit contains everything you need to make outstanding Junmai Ginjo Saké except the water!


$49.15Price:
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Sake Ingredient Kit — keep yeast, koji refrigerated

  • Rice milled to ~60% 10 lbs.
  • Koji 40 Oz.
  • Yeast #9

Makes 2-2.5 gallons of sake.

Additional DescriptionMore Details

This ingredient Saké kit contains all the ingredients you need to make outstanding Junmai Ginjo Saké except water and the items which you should still have from your last full ingredient Sake kit!


$41.95Price:
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Rice milled for Sake

  • Medium grain rice
  • Milled to ~60% (Ginjo Level)
  • 10 lbs. bag
Additional DescriptionMore Details

Rice milled to 60% remaining for Ginjo Saké.


$24.00Price:
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Koji — keep refrigerated

  • Rice milled to ~60% cultured with koji kin
  • 40 oz package
Additional DescriptionMore Details

Koji made with short grain rice milled to 60% remaining infected with Koji Kin.


$11.00Price:
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Yeast #9 — keep refrigerated

  • Wyeast 4134 – Saké
Additional DescriptionMore Details

Wyeast 4134 is the yeast strain known in Japan as Yeast #9. Its produces high levels of fragrance and is the basis for many Ginjo yeasts.


$6.95Price:
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Lactic Acid 88%

  • Lactic Acid 88%
  • 2Fl. Oz.
Additional DescriptionMore Details

Most Sake Brewers today prefer to use an addition of Lactic Acid rather than provide time for lactobacillus to get a hold and produce the lactic acid in the Moto (seed mash / yeast starter).


$4.50Price:
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Yeast Nutrient

  • Thiamin, vitamin B complex
  • 1 Oz.
Additional DescriptionMore Details

Yeast nutrient provides the needed vitamins for healthy yeast.


$1.95Price:
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Speedy Bentonite

  • Bentonite clay wine clarifier
  • 2 Oz.
Additional DescriptionMore Details

Bentonite is used to clarify the Sake, making it brilliantly clear.


$1.50Price:
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Koji-kin

  • 15g Powdered Rice Koji Starter
  • Enough to make 2 batches of 2.5 lbs. koji each
  • Aspergillus oryzae and rice flour
  • Printed Instructions
Additional DescriptionMore Details

Koji-Kin is used, along with steamed rice, to make koji. The process takes from 44-52 hours.


$6.00Price:
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