Taylor-MadeAK - Brewing Sake

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 »

[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 »

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 »