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Thanks, but I'll pass. I hate makgeolli. :)

More or less, yes. List of required equipment for making sake.

Want my thoughts? Okay, here you go. =) No, koji is always referred to as koji. Only Korean nuruk is ever labelled as "enzyme" for the English speaking market. Please don't take this the wrong way, but you didn't make sake. By using nuruk (the Korean "enzyme") to convert the rice, what...

The article I wrote for BYO is essentially a slightly condensed version of the guide on my web site. I haven't made any major revisions to it, but slight tweaks are always being made (like the metric measurements I added in) and sections that I get frequent questions about are always being...

Don't hesitate to ask questions when it comes time to start your first batch of sake, my e-mail inbox is always open. :D

Wooooow. Small world!

Says who?! Anyone who is using a plastic fermenter that "imparts a foul off taste" to anything needs to think about where they're sourcing their fermenters from! If you're using a plastic bucket that was originally home to something foul, nasty, stinky, or - heaven forbid! - toxic, then of...

Hey, thanks for the welcome back, Nurmey. =) I don't always remember to check in on this site for sake questions or discussions, usually just when I start seeing a lot of referred hits on my web site coming from here. Thank goodness they have that "similar threads" thingy at the bottom that...

I'm glad you found it helpful, bad coffee. Spread the word! I'm still seeing a lot of sake threads on this forum that don't contain links to my guide...which is a real shame, because I don't always remember to look around on this forum and answer questions. But I always answer questions...

This thread needs more Taylor-MadeAK. =)

Don't get me wrong, I love ginjo and daiginjo sake as much as any other educated sake lover. But regardless of bias, you wouldn't diss a professional brewer's non-ginjo (but also non-honjozo) sake made from 75% polished rice before you've actually tasted it, would you? Or how about an...

No problem. If you have any other questions, you now know who to ask. =)

Do you really want to try using 50 pounds of rice for your first batch of sake? Good heavens, man, the moromi for that would take up 20 gallons of volume - and that's not even accounting for the foam! Well anyway, your best bet for buying short grain rice in that kind of bulk will be...

Thanks for the linkback, Kittyfeet. :D I'm glad you found my sake guide to be useful, that's what it's there for.

It's not necessary to make a starter when making sake, provided you're following the traditional method of making a moto or shubo (both are yeast starters) a couple weeks before starting the moromi build up. Depending on where you live, it may also not be necessary to make your own koji...

You can make excellent sake from any short grain rice that your local grocery store sells. I recommend doing that for your first few batches until you get the hang of the process, then you might think about trying your hand at a finer grade of sake. For that, you can order ginjo grade polished...

Sometimes, yes. But aspergillus isn't the only microorganism that is capable of amylolysis, and out of all the commonly used forms that genus is actually one of the more dangerous ones. Jiu men balls are usually a mixture of yeast, flour (rice or wheat), and molds from the rhizopus and mucor...

Because they mill almost all of their rice down to white rice, which can't be malted due to the removal of the germ and much of the bran coat. The reasons for this milling, especially when it comes to rice wine, are mostly because white rice takes 75% less time to soak and steam than brown rice...

I'm using the F.H. Steinbart ginjo rice myself this year. Had a spare twenty-five bucks and figured I'd try it out and see what results. This is also using homemade koji for the first time as well, so it's not really a valid experiment due to changing too many variables at once, but it'll be...

You're using glutinous rice? That's why you're ending up with sweet sake. Glutinous rice is a misnomer because it doesn't contain any actual gluten, but it is very sticky and sweet because of its starch makeup. Glutinous rice (or mochigome in Japanese) is mostly made up amylopectin, with very...