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Posts Tagged With: Saké

Koji What?

April 25th, 2010 at 9:24 pm » Comments (6)

The most mysterious ingredient use to make sake is koji. What is it? Why is it so important? What does it contribute to sake? Well, these are all important questions ...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 »

Brewing salts for your sake brewing water

April 5th, 2010 at 1:21 am » Comments (2)

The question I will address this week is one related to water and how to convert the water we have to the water we want. Let’s assume we want to ...more »

What’s in a name, Futsu, Ginjo?

March 21st, 2010 at 12:20 pm » Comments (5)

I recently picked up two different Sakes on two different trips to the grocery store. The first was from Trader Joe’s and was the Trader Joe’s Sake Junmai Ginjo Sake ...more »

Miyamizu – Heavenly Water – The Gold Standard?

March 14th, 2010 at 9:48 pm » Comments (12)

Water is the main ingredient in all sake but it usually gets the least attention. Despite getting the least attention, water is important and does play a huge role in ...more »

Is Doburoku Sake?

March 7th, 2010 at 12:30 pm » Comments (6)

Often when you searches around on-line, looking for a recipe for sake you find recipes for Doburoku (濁酒). No, they don’t say they are for doburoku. But if you brew ...more »

Sake Brewing: Cleanliness is next to godliness

February 21st, 2010 at 9:34 pm » Comments (0)

For making sake, as with other fermented beverages, cleanliness and sanitation are extremely important. The reason for this is that a goodly part of the flavors come from the bugs ...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 »

Want to brew sake? Where ya’ gonna get your koji?

January 23rd, 2010 at 5:11 pm » Comments (2)

What is koji anyway? Well koji is rice with a white mold covering it. The mold is Aspergillus oryzae and it is the key to sake because of the enzymes ...more »

Sake Yeast Mash – The Moto

January 15th, 2010 at 1:54 am » Comments (8)

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 »