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Old 10-05-2011, 09:41 PM   #1
RedOctober
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Default Making Sake, need rice suggestion....

Does anyone have any experience in this realm?

I have an Asian/Korean store close-by.

If you can name a particular brand and type grain, please do so.

Thanks in advance.



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Old 10-05-2011, 10:12 PM   #2
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Two big options are buying it from the online store http://www.fhsteinbart.com/ They carry a 60% polished rice which SakeOne uses. The other option is to buy Kokuho Rose and use that, seems to work pretty well for my batch so far. (http://www.taylor-madeak.org/index.php)



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Primary: Sake
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Last edited by KevinM; 10-05-2011 at 11:16 PM. Reason: Kokuho is not spelled Koshuko
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Old 10-05-2011, 10:43 PM   #3
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Quote:
Originally Posted by KevinM View Post
Two big options are buying it from the online store http://www.fhsteinbart.com/ They carry a 60% polished rice which SakeOne uses. The other option is to buy Koshuko Rose and use that, seems to work pretty well for my batch so far. (http://www.taylor-madeak.org/index.php)
http://ecx.images-amazon.com/images/I/41xM3RB19nL._SL500_AA300_.jpg

This one?
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Old 10-05-2011, 10:44 PM   #4
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This one?
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Old 10-05-2011, 11:11 PM   #5
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Yeah, that's the one, couldn't find the accurate name. Forgot to google it and forgot to pull it out of Bob Taylor's site. Edited my original post, thnks.

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Primary: Sake
Secondary: GF Czech Lager
Waiting to be kegged, Italian Primitivo
Kegged&Ready: GF Orange&Coriander, GF Honey Lager, GF chocolate ale, GF English ale, Island mist (zinfandel), Island mist (cbry malbec).
Bottled: Infected Mead, Dry Hard ciders, Accidental Sorghumwine, various unnamed.

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Old 10-05-2011, 11:24 PM   #6
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Thanks Kev



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