A friend, Kip, shared some of his freshly made black rice sake with me. He packaged it nicely in a small green bottle with a cool label. See for yourself:
Nice huh. The sake in the bottle looks completely clear but when pored into a glass it shows its pinkish purple color.
Sweet heavy aroma, like fermented black rice maybe a little like a rose, but is light and uncomplicated on the palate. The initial draw of sake into the mouth carries the full force of the aroma with a flavor that matches. Round and full bodied as it enters the mouth but almost completely disappears as you swallow, leaving vary little, if any, after taste. This is a very drinkable sake.
Kip documents is brewing of this sake in two posts, part 1 and part 2, at bierkast.com.
Wild.
Been contemplating making Sake with short grain brown rice? Do you have a good source for Aspergillus oryzae?
CB, I carry GEM Cultures Koji-kin (Aspergillus oryzae) in the store on this site.
Mostly, brewers do not used brown rice for sake because of the “harshness” and enhanced spoilage factors. However, I have heard there is at least one Japanese brewer that does make a sake with brown rice and that it is a favorite for the person I heard about this from.
Let us know how it works for you!
Kip , Sean Mooney in Portland Or. very cool to see someone else making black rice Sake’ I have been making it a lot over the last year and I am in the process of trying to set up a small Micro Sake’ Brew House out here. Been playing around with black rice strains and different yeast strains as well. Also makes a great soup with bbq chicken, yams and vegee’s. I sent e mail address reach out anytime.
Very drinkable, you say? Better watch out, it’s 20%+ ABV!
Sounds delicious. Kip needs to share it with his fellow Trojan bandsmen!
Looking good! Thanks for taking the time to review it. I’m looking forward to brewing more sake soon.
Kompai!