Tasting
This is a progress report for brewing Japanese sake this winter.
It's been 4 weeks since I started. I think this winter is relatively colder than the past a few years and the brewing is making a good progress now. The past a few days, it is getting nice smell and I tried the first tasting last weekend.
The primary difference between this year and past a few years, special rice which is milled up to 60% for brewing sake and raw "Koji" are used for this brewing. The smell is very similar as the past brewing. However, the taste is very good. It is really "Ginjo" level quality. The taste is very clear and it is very similar as expensive sake in the market. It is really tasty and I am really happy the result.
It's been 4 weeks since I started. I think this winter is relatively colder than the past a few years and the brewing is making a good progress now. The past a few days, it is getting nice smell and I tried the first tasting last weekend.
The primary difference between this year and past a few years, special rice which is milled up to 60% for brewing sake and raw "Koji" are used for this brewing. The smell is very similar as the past brewing. However, the taste is very good. It is really "Ginjo" level quality. The taste is very clear and it is very similar as expensive sake in the market. It is really tasty and I am really happy the result.
Fermentation is still in progress
The fermentation is still in progress and it will take some extra time to filter it. As of today, it is very good result. Since this time parameters, which are "rice" and "KOJI", I am not sure which one would contribute the good result more. Just my feeling, it would be because of rice. The difference is very small, however, it might be a big factor for the taste.
(To be continue ...)
(To be continue ...)
No comments:
Post a Comment