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Posts Tagged With: Rice

Rice shinpaku structure or not?

April 29th, 2012 at 7:43 pm » Comments (6)

Key to sake production is the shinpaku or white opaque center. The shinpaku is generally important because of its increased ability to gelatinize during steaming, has a softer center for ...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 »

Preparing Your Rice for Sake Brewing

June 13th, 2010 at 11:27 am » Comments (4)

An important step performed several times during the sake brewing process is the preparation of the rice. We prepare rice for the moto, then again for each step of the ...more »

Intro to rice, sake rice – where do we start?

January 31st, 2010 at 5:43 pm » Comments (4)

OK, so what about rice? Isn’t it all the same? Well, I guess there is brown rice and white rice. Isn’t this all there is to it? No, it’s not, ...more »

Sake Yeast Mash – The Moto

January 15th, 2010 at 1:54 am » Comments (6)

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 »

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 »