Home brew Sake!
It's getting cold ....
November is coming. There were some warm days in October, however, it is getting chilly in the morning and the evening last a several days. There is still some time to start brewing Japanese sake this winter. I plan to start sometime around Christmas time. So, it is time to start preparing now.
Brewing last season
It's been 4th years and I got some tips from my past experiences. Last year, I used rice up to 60 % milled which is Ginjo-class and raw Koji. As a result, I think it was the best one in last three years.
The plan for this season, I probably want to try a similar condition to re-produce a similar result. There is an option to "steam" rice instead of cooking by rice-cooker. The process is a little more effort for me and I am thinking to stay "rice cooker" method this year.
First of all ....
The first thing I need to do is to get all material for brewing, which is Koji and yeast.
We can purchase them from "Home Brew Sake"
Koji (40 oz.) USD$11 and Yeast #9 USD$6.5. I also plan to use Koji for other purpose, therefore I might want to buy some extra amounts. You can also get a special rice milled up to 60% from the site. The price is 10 lbs USD$24.
Also, it is very good site for the process of brewing and recipe.
The plan is starting around Christmas, therefore I probably need to place order some time in the end of October. I will post my progress this year.
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