If you think that is unique, just wait. I'll bring some doboruku or maybe dongdong ju if it turns out next time.Glibbidy said:I have some of Zero's Sake in my fridge, and can attest that it is a unique taste.
That is the most goddamn disgusting thing I have ever heard.Interesting topic. I did a wheat beer once and wet Kimcheed in the secondary. Interesting brew, I overdid the Kimchee but drank it all! EDIT mad it with some rice.
MikeFlynn74 said:That is the most goddamn disgusting thing I have ever heard.
Most, I don't know. Ones that carry a selection of Korean food products, probably. I was just giving instructions for making it for the benefit of a) those without access to such a market and b) hardcore folks who like to make everything from scratch.Nurmey said:Zero, do you know if you can buy Nuruk at most Asian food markets?
Mostly lactic acid (lactobacillus). You will get that naturally from the air. Brewing rice "wines" such as these is a slightly less um, sanitary process then we are used to dealing with in beer. When I brew saké I actually add lactic acid as that is how modern breweries do it now. It saves a bit of time and a few steps. It can be accomplished naturally though. Some of the sourness also comes from the mold (enzyme) in the nuruk from the wheat.Bosh said:Good makkoli has a heavy dose of the kind of sourness you get from bacteria. I'm not quite sure which kind of bacteria you'd use for that, but I'd assume it'd be the same as for sour beers.