Has anybody here made sake from actual polished sake rice and Koji? I am interested in giving it a shot, but am having trouble finding suppliers of high quality sake rice and koji. Any help would be greatly appreciated!
Brian
Sake?
Jul 24, 2004
2 Replies
First reply
I just finished my first batch. It tastes like the sake I have had in Japanese restaurants which might not be a good gauge. Clearing the sake was not to my satisfaction. I followed the directions that came with my koji and used a rice from an oriental store in a large city…
Read the full replyI just finished my first batch. It tastes like the sake I have had in Japanese restaurants which might not be a good gauge. Clearing the sake was not to my satisfaction. I followed the directions that came with my koji and used a rice from an oriental store in a large city close to where I live, but did not specifically use a sake rice, although it was a polished rice from Japan. Timing seems to be the critical thing for each step.
Which clearing method did you use?
I hear that clearing via fining can be problematic, so sterile filtration is used.
Brian
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