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

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.

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"

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

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).

SpanishCastleAle said:

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).

Click to expand...

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.

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):

The Northern Brewer Homebrew Forum • View topic - How to make sake - an in-depth Taylor-Made guide.

Morebeer has a kit now... check it out!

SpanishCastleAle said:

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).

Click to expand...

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.

I'm intrigued enough to give this a shot!

Northern Brewer has the Koji spores and Sake yeast available.

Yea, he had a link to his site in his sig. His post count was extremely low but you're right, he seemed very friendly and eager to help.

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.

Click to expand...

Thanks for the tip! I eat sushi in Vegas a lot and those places always have a good selection...I just let the waitress guide me. At home...not so much. I always want it chilled...from what I've read only the ****ty stuff gets heated (to make it drinkable).

Interesting tidbit I read was that the Japanese traditionally only drink sake with food.

Haha, this is prob right up your alley flyangler...more than one 'critter' involved.