sake question

[sublimenal]

Hi there

I followed the instructions for a sake kit and I've been going by the sake kit instructions which is basically this page printed out

http://www.tibbs-vision.com/sake/moto1.html

I am making my moto right now which is the yeast starter. I put it in my refridgerator because that is what the instructions said. But I was just reading up on teh sake i purchased WLP705

http://www.whitelabs.com/yeast/wlp705-sake-yeast?s=pro

This yeast says it needs temps around 70-75 to ferment. This conflicts with the documentation stating that sake yeast is a lager style yeast.

I took the starter (moto) out of the refrigerator for now to bring it up in temp.

Should I be following the steps but treat the fermentation process as an ale?

Thanks any help would be appreciated.

 

[KevinM]

Tibbs.... doesn't have the greatest instructions. You do want everything cooler, but not fridge temp. I had to rotate my bucket in and out to try to maintain a cool 50ish temp as well as 70 when I did mine, since I did it in the summer. I need a lagering chamber at some point.

Here is a good site with instructions: taylor-madeak.org

 

[Arpolis]

I keep the moto at around 50*F - 60*F during the cool parts. But there is a 6 day warm step to the moto at the beginning. I made a page a while back on my last batch of sake. Check this out if you like:

https://www.homebrewtalk.com/f25/making-traditional-sake-difference-between-rice-wine-373347/index2.html