Tags: homebrew

02/29/08

Permalink 04:19:00 pm by Bob Taylor, Categories: Homebrewing, Sake , Tags: homebrew, sake, saki
This guide is intended teach you, my fellow homebrewers, how to make authentic seishu (清酒) - refined Japanese sake - at home, using the kan-zukuri (寒作り) [cold-brewed] method. more »

10/17/08

Permalink 09:05:26 pm by Bob Taylor, Categories: Homebrewing, Sake , Tags: homebrew, homebrewing, koji, koji-kin, kome-koji, sake, tane-koji
The alternative, as pointed out in the main guide, is to grow your own koji using non-perishable koji-kin (the spores of aspergillus oryzae mold) that is readily available on the supplier's web site and from many homebrew supply stores (my LHBS stocks it). Growing your own koji from these spores is certainly economic: one 10-gram package contains enough spores to inoculate about four normal size batches (3 cups dry rice, 6 cups steamed). Also, making your own koji will allow you to take control of the quality of this single most important ingredient used in making sake. more »