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Kirin is quite malty imo and not really part of the "super dry" club. It's 100% barely to my knowledge. Sapporo also doesn't use rice I believe, few Japanese brewers do in fact. We in the west seem to add rice thinking it makes it "Japanese" lol. That's not to say it doesn't happen, but it's...

It's a mix. I'm in Canada and there is Sapporo brewed in Quebec but you can also find Sapporo imported from Japan (usually big cans). Asahi bottles used to come from Thailand but now (I assume because of covid) they come from Italy and are no longer a budget beer because of it, being nearly 5...

Hi guys and gals, I'm trying to make a rice polisher for brewing sake and am now thinking that if I set the gap at its highest, my grain mill could possibly work. Rice polishing usually passes a spinning silicone carbide grinding wheel. Does anyone know if it's possible to get SiC rollers to...

Almost any Daiginjo will be fantastic, but they are pricey. Some great Ginjos that I feel are fairly easy to find at a good liqour store are Masumi Shiro (light, floral, and refreshing) and Masumi Kuro (richer, more complex, umami, but still floral). I don't find anything out of the USA...

This is Fahrenheit, right?

I have the TwinBird rice polisher but have been very disappointed in the results. I does more of a mill than a polish and breaks a lot fo the grains. There's an intensive "at home" method of mixing rice with water and a washable abrasive substance like talcum or glucose powder and then...

Could we get a dedicated Sake sub-forum made? Trying to find the threads on Sake in the wine section (it has a lot more in common with beer than wine) is a real pain.

Coming in years later here! I just had to dump my first attempt at sake using Will Auld's guide. Very disappointing haha. It was super harsh. Like nail polish. Unfortunately, I'm not entirely sure what it was that went wrong. Infection? But infection of what? I had a few known issues: -My...

Thanks! I should have clarified: I bottle once I hit my FG. This just usually is after about 2 weeks. I guess the essence of my question is this: What does an extra week in the primary achieve flavour wise in bulk ageing that a week in the bottle doesn't?

Hi all, I used to do BIAB and have now switched to all electric with the GrainFather, but my question is about fermentation. I've never done secondary, and most of what I read seems to suggest that it is okay to get away with this. Most stress that you should do three weeks in the primary...

Thanks! I found one available here. But there's some comparable minifridges that are a bit cheaper. Does anyone have any experience with any of these? Fitting the thing in is always my biggest worry. Ivation Deco Chef (this one is about 100 bucks cheaper and looks--to my eyes--just as good as...

Hi all, I'm hoping to clarify something regarding the Frigidaire 126-Can minifridge. I've been using a Danby minifridge (this one, I believe) but with the bulge at the back of the bottom, I can only fit 3-gal carboys (just!) and I'd rather not mod the minifridge (I'll use it for bottle...

Looks great!

Will do. The yeast hasn't been too big an issue for me. Ive found a few suppliers in my city and those who will ship it. Rice is the problem I need to solve before starting as there is a bit of a shortage at the moment. Ive found a supplier for Koshihikari here in Canada but the next problem...

FINGERS CROSSED FOR THIS NOOBIE

I strongly second this. The Sapporo from Japan is world's apart from the crap brewed in N America. I find you can generally find Asahi imported from Japan, imported from Thailand, and those brewed in N America at liquor stores. I'd encourage those interested to try and get their hands on all...

Tried a few. Smell good. Taste good. Crunchy. I'll wait for the new grains to arrive and do some side by side taste tests. I'm sure our super dry climate helped keep them in good condition.

-10 to 40C in winter (8 months) / 10 to 25C in summer (4 months). It was a storage unit without any sort of climate control.

I study paleoethnobotany (early human and crops) in Hokkaido and they do indeed have their own wheat and barley variants in the region. Their wheat is similar to dwarf wheat but seems to be its own specific strain. Okhotsk barley is all over the region as well, though I'm not sure if they still...

This is what I wanted to hear! Thanks for the reassurance. I already ordered a few grains for some recipes I'm starting with. I won't open these up until brew day and give them a whiff. If they smell good, I'll use em. If not, I'll use the new stuff. My main concern was not wasting. Thanks again!