I am in the middle of my first batch of sake - using the basic method from visionbrewing.com.
Although I read most people describe their koji as smelling sweetish mine had more of a aging cheese smell.
Figured I would at least go through the rest of the process to see what happens, but of course now 3 days into my fermentation my sake smells like feet when it seems everyone else would describe a sweet smell.
Thoughts?
Although I read most people describe their koji as smelling sweetish mine had more of a aging cheese smell.
Figured I would at least go through the rest of the process to see what happens, but of course now 3 days into my fermentation my sake smells like feet when it seems everyone else would describe a sweet smell.
Thoughts?
