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Looking good! Please tell me.. do you still stir the mix everyday now that you are using the kegs? I've just made another attempt, it's on the second day now. I'm wondering if I should stir it regularly every day from the very start, or leave it a couple of days to break down the rice before...

Hey jeremyz - your photos of the latest batch look great! So clear! Did you work from the basic recipe or use one of the advanced ones? Also, did you let it ferment right out or stop it early? Roughly how long was fermentation? Mine keeps getting a yellow tinge to it, I really can't figure...

Hmm.. I just threw out my second batch. After a week it was yellow and starting to get bitter/sour again. I think this store bought koji is not working properly, would this be why my sake has turned yellow?

Picked up some Wyeast 3787 Trappist High Gravity today and a new stainless stock pot to use as a fermenter. Homebrewer_99 - The ceramic pot idea sounded very interesting too, however trying to find one that is glazed on the inside could be difficult as mentioned above. I'm going to try...

That shipping seems kind of expensive, is that for kome-koji or koji-kin? The store bought kome-koji is kept in the freezer in the shop and I also store it in there at home. Do you know if this ok to pitch directly in like this, or whether it should be left out to defrost first? However, when...

Thank you very much for the update. I have lived in Japan for a while and visited again a few times since then. I've travelled the country from the bottom tip of Kyushu, zig-zagging my way from tiny villages to big cities up to the very northern tip of Honshu. A lap of Hokkaido is planned for my...

Hi jeremyz, Glad to finally find a thread on this that is recent! I'm currently attempting to brew up a batch of sake from Vision Brewings recipe too. I've been doing a heck of a lot of research into this the last few months but still not having a great deal of luck with even the basic recipe...