Sake?

**claphamsa** · 01-11-2010, 04:26 PM

Anyone made it? anyone know how

**GilaMinumBeer** · 01-11-2010, 04:32 PM

There was an extensive "how to" in a Brew Your Own. Not a hard process but, takes a while and is suggested that timing is exacting. And that is onloy after you have found the proper rice and Koji.

In the recent Zymurgy there was also a artcile on Sake and they cited a book as being the most comprehensive and easiest to follow.

I thought about it for a while. Decided to buy the bottled instead.

TipsyDragon · 01-11-2010, 04:33 PM

never made it but there are plenty of articles on the internet that tell you how. I've looked. the key ingredient is a special type of mold. don't remember the name but if you do your Googling you will find it.

**Mirilis** · 01-11-2010, 04:36 PM

Ive read up on the process before i decided i didnt want to make it. Basically the idea behind it is you cook the rice, then you add Koji spores to it (mold). The koji spores grow and convert the starch to sugars (cooked rice doesnt have any enzymes to do it itslef). After a certain time has passed and the koji is pretty much done with its job you add the yeast and then it ferments just like wine or beer. The rest of its pretty standard (racking, bottling etc)

wscott823 · 01-11-2010, 07:10 PM

Check out this website, while I haven't tried the process itself, it seems easy enough to follow the instructions (even if the process itself is difficult). You can shortcut as well and probably find Koji at some ethnic grocers there around TK PK

http://www.taylor-madeak.org/index.php/2008/02/29/how-to-make-sake-at-home-a-taylor-made-g

Emerald · 01-12-2010, 01:24 AM

If you check the rest of the threads on the wine making forum(it was just down about 10 or so threads) there is a great thread on sake with many good links and one is from a member of this forum. I love a good sake in the winter and yes, I do like it warm(about 85 f.) it really makes a cold winter night much easier to handle.

madbare · 01-12-2010, 02:50 PM

Funny you ask this, I just got the new issue of Winemaker and they have a whole article on how to make sake. Didn't read it yet, but might be worth looking at.

**claphamsa** · 01-15-2010, 07:23 PM

thanks all the info

Keff · 01-17-2010, 12:42 AM

My homebrew store sells the koji spores. might be worth calling your LHBS. Though mine does "specialize" in winemaking, they carry a lot of stuff for both hobbies.

zman · 01-24-2010, 06:07 PM

I am actually starting my batch today. I am using Bob Taylor's method. I will post updates and bug Mr. Taylor with plenty of questions...lol