Taylor-MadeAK - Brewing Sake

[b][size=20]Introduction[/size][/b] This guide is intended teach you, my fellow homebrewers, how to make authentic seishu (清酒) - refined Japanese sake - at home, using the [i]kan-zukuri[/i] (寒作り) [cold-brewed] metho… more »

[b][size=20]Appendix A: Downloads[/size][/b] To help you in your sake making experience, I’m making some files available for download from this guide. Here are your options: sake task list.pdf (60KB) - This is my standard task list in PDF form.… more »

[size=20][b]Appendix B: Frequently Asked Questions[/b][/size] You guys keep sending me a lot of really interesting questions about making sake, and I've accumulated and answered enough of them so far to make into a Frequently Asked Questions list. S… more »

[size=20][b]Appendix C: Glossary of Terms[/b][/size] Since my guide uses a lot of Japanese and other uncommon words that many readers may be unfamiliar with, I've decided to add a glossary. This list is intended to supplement the guide and not to be… more »

So...you've made your fist batch of sake. You've pressed your lees and now you've got about three pounds of pasty [i]kasu[/i]. I know what you're thinking: what the heck do I do with this stuff? I get asked this question pretty often, actually, often… more »