Sake is an alcoholic beverage of Japanese origin made from fermenting rice.

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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 ...
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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 calculate the amount of Amylase Enzyme required to convert Rice starch into sugar for making pseduo-sake?

I am interesting in making some Sake. Apparently, rice, unlike barley, does not contain the enzymes necessary to convert the starch into sugar, and the traditional method of making Saki involves ...
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Can the same method of producing 19% ABV Sake be used to produce high ABV beer?

I've been reading about Sake, and from what I gather, Sake brewers use a particular method to coax the yeast into producing 15-20% ABV. The method goes something like this: Combine a mold called ...
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564 views

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 ...
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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 ...