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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Anybody got a good "Sake" recipe/ process?
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Old 07-15-2009, 05:11 PM   #1
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Default Anybody got a good "Sake" recipe/ process?

I was wanting to make some sake for fun. I have done some research on it and could probably do it with what I know, but I always like to ask the HBT boards first....

Does anybody have a sure-fire proven method for Sake making?

Thanks

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Old 07-15-2009, 05:19 PM   #2
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Can't remember if it was Zymurgy or BYO (I am thinking BYO) but one of those did a 3 or 4 page article on the processes of making a proper Sake at home. Until I read that I was like you, considering it strongly.

FWIW, you can make a quick and dirty Sake at home on a budget. Just be prepared for your head to melt from fusel explosions.

I throroughly enjoy the subtlety of Sake. Good luck on your quest. i'll keep to buying the bottles.

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Old 07-15-2009, 05:25 PM   #3
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I think it was byo,...

When the article came out there was a florish of threads. Here's a few from search...Search= sake of course one a few of the threads are actual "sake" the other threads just had titles like "for christ sake"

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Old 07-15-2009, 10:42 PM   #4
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Instructions and ordering specialty ingredients here
Vision Brewing's Homebrew Sake Instruction Page

I haven't tried this, sounds like too much of a pain in the neck for something that I would probably not be able to pull off anyway

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Old 07-16-2009, 12:47 PM   #5
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For some reason Revvy's search link isn't working...but it worked yesterday and via that link I found this site.

I did a quick read of the process and I have a question: His process uses a bucket and says you need to mix the stuff with your hands to break up all the clumps of rice. I was hoping to just use one of my glass carboys. Is using a glass carboy (with it's very narrow opening) just asking for a PITA sake?

I def want to try making sake. I love the stuff. I'm not sure if I go to the sushi bars for the sushi or the sake (prob the combo).

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Old 07-16-2009, 01:46 PM   #6
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Quote:
Originally Posted by SpanishCastleAle View Post
For some reason Revvy's search link isn't working...but it worked yesterday and via that link I found this site.

I did a quick read of the process and I have a question: His process uses a bucket and says you need to mix the stuff with your hands to break up all the clumps of rice. I was hoping to just use one of my glass carboys. Is using a glass carboy (with it's very narrow opening) just asking for a PITA sake?

I def want to try making sake. I love the stuff. I'm not sure if I go to the sushi bars for the sushi or the sake (prob the combo).

Most of the Sushi bars here only stock and serve a lower grade Gekkeikan Traditional and some variants (pearl, etc....). If that is the case for you as well, I urge you visit a decent bottle shop and peruse their selections for a Junmai Daigingo-Shu grade Sake. OMG, it's heaven! The grade is clean enough that you can serve it chilled without feeling like you licked a Koji cake.
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Old 07-16-2009, 02:24 PM   #7
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That BYO article was from Taylor-Made AK over at NB and is pretty much his how to from over there (same guy that SCA linked above):

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Old 07-16-2009, 02:28 PM   #8
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Morebeer has a kit now...

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Old 07-16-2009, 02:57 PM   #9
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Quote:
Originally Posted by SpanishCastleAle View Post
For some reason Revvy's search link isn't working...but it worked yesterday and via that link I found this site.

I did a quick read of the process and I have a question: His process uses a bucket and says you need to mix the stuff with your hands to break up all the clumps of rice. I was hoping to just use one of my glass carboys. Is using a glass carboy (with it's very narrow opening) just asking for a PITA sake?

I def want to try making sake. I love the stuff. I'm not sure if I go to the sushi bars for the sushi or the sake (prob the combo).
I read quite a bit of this guy's site and believe he knows what he is talking about. He joined us before but I don't think he have been here since. If I remember correctly, he offered to help anyone that wanted to contact him.
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Old 07-16-2009, 03:10 PM   #10
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I'm intrigued enough to give this a shot!

Northern Brewer has the Koji spores and Sake yeast available.

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