Second Try: TLC
Tuesday, January 20, 2009
I have been stirring the mash twice daily. It’s now mostly liquid with a thick layer of rice
Tomezoe
Sunday, January 11, 2009
6c Tamanishiki rice.
Wash (did this each time, actually, but I forgot to mention that).
Soak for 6
More Koji
Saturday, January 10, 2009
Add 1c Koji to moromi. Still stirring 2x daily.
Set 8c water in fridge overnight.
Nakazoe
Saturday, January 10, 2009
3c Tamanishiki rice
Soak for 5 hours.
Drain for 2 hours.
Steam for 1 hour (double-boiler) until
Hatsuzoe
Thursday, January 8, 2009
1/2 c Kome-Koji added to moto.
1.5c Tamanishiki rice soaked for 18 hours (yes, 18).
Drained rice
I’m starting to brew my own Sake at home.
During a recent trip to Japan, I tasted a few sakes that I thought were incredibly good, and this inspired me to try my hand at brewing some of my own. I have no illusion that my sake will be as good as 米のささやき, but a fella can try, can’t he?
I purchase rice and kome-koji at Mitsuwa Market in San Jose, but I’m sure there are many other places in the area where one can get these things (like Japantown in downtown San Jose). The yeast and other homebrew supplies I get from Fermentation Solutions in Campbell, CA.
Some of the source material for my brewing attempts:
Which includes Fred Eckhardt’s recipe as a PDF file.
