Recent content by SakeToji

Has anyone tried brewing sake before or interested in trying sake brewing ? I used the traditional 3-step buildup method. (Recipe can be found on this website.) Even though it takes patience to complete the brewing process, I'm impressed by the taste and quality that a home brew can get...

Several posts above talked about their sake being sour and dry and people are looking for ways to make sweet sake. I did a side-by-side comparison between a batch using the traditional 3-step buildup method and another batch using the easy "one-step" process (mixing Koji, rice, water, yeast...

I added about 20 oz of water to my 1 gallon fermentation at the end of my main fermentation (around day 14-15) before filtering and starting secondary fermentation. --SakeToji

Hi TGFV, Looks like you may have introduced other bacteria at some point to your batch. Sorry... SakeToji

Hi Tomerus, I don't think you need to put it in an airtight container which is used more for wine-making. I brewed mine in those food-grader containers which are not airtight. They work great as CO2 can naturally and slowly leave the fermentation jar. Traditional sake brewers also only cover...