Sake after filtered
The last a couple posts were related "Amateur Radio" related topics, however, I update a project to brew Japanese-Sake this winter.
The brewing started around Christmas last year. It's been 9 weeks. It is not much rain this winter in northern California and it has been cold days. I guess that is probably why the fermentation took longer this winter. Finally, it was getting ready to be filtered.
This is also "Ginjo" quality and it tastes really good. I just need to bottle it a couple days after. The taste is getting much better. I think the key is Ginjo level milled rice and raw Koji (rice malt). The recipe this winter is basically good! It is probably all right to use rice cooker instead of steaming.
This is probably the last one this winter and I will probably adjust the amount try not to overflow next winter. Also, it is probably all right to use 5 gallon tank instead of 2 gallon tank next year since the taste can be under control now. Other than the material, closed tank and fermentation in lower temperature is probably another tips for a good sake!
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