I mentioned that I would brew Japanese-Sake in my previous post last year. I have not had any update since then. I started it right before Christmas last year and the fermentation is in progress now.
Here is the recipe this year:
Shu-bo
|
First
Addition
|
Second
Addition
|
Third
Addition
|
Total
| ||
Rice
|
ml
|
450
|
450
|
720
|
720
|
2340
|
Koji
(Rice malt)
|
g
|
116
|
116
|
180
|
180
|
592
|
Water
|
ml
|
600
|
600
|
936
|
936
|
3.72
|
This recipe is very similar as a recipe last year. Therefore, I did not post any update. The rice malt is "raw malt" and rice is milled up to 60% which is "Ginjo" quality.
The only issue with this recipe was "overflow" with 2 gallon tank. Right after the third addition, the fermentation was very active and it was overflow. I guess it might be better to reduce the amount of rice for "Shu-bo" and the first addition from 450 mil to 360 mil.
I also shot a video when I made "Shubo" and I will post the video to YouTube when editing is done. Originally, I planned to post this article with a video and I have not done it yet. Therefore, I decided just post this first and will post the video later.
The next step is filtering about a few weeks later. I will also shoot a video and post it later.
