Sake is an alcoholic beverage of Japanese origin made from fermenting rice.
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Propagation of koji-kin
Kome koji is usually prepared by adding commercially-purchased koji-kin
to steamed rice and allowing it to grow. Is it possible to propagate the koji-kin by adding kome koji to steamed rice, allowing ...
3
votes
1answer
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How do I incorporate canned plums into sake
I have a recipe for making sake, that came with my koji-kin, but I can't find any mention of adding flavoring. I want to be able to add canned plums to my sake.
recipe ingredients
4 liters water
...
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votes
2answers
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Is my koji ready?
I have been incubating a culture of koji onto steamed rice for about three days. It has been in a cooler with jars of hot water, keeping the temperature in a range of 80 F to 95 F. There is a lot of ...
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How to get started brewing sake
I have a packet of koji spores and these instructions: http://www.tibbs-vision.com/sake/instrct.html
The instructions call for a 2.6 gal fermenting vessel. Since I have a 7.9 gal bucket, I am ...
