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Sake again

I made, on my 1st try a really nice traditional mead. It must have been beginners luck or the fact that it was only honey water and yeast! (plus some yeast nutrient) It is going on three years old now and the last bottle I opened and drank with friends was six months ago and it was wonderful. I am saving my last 750ml bottle for something "special".

I would like to try some traditional type Sake sometime but I am not sure if I understand the recipe right. It calls for "polished" rice and from what I read, polished rice is just regular long grain rice. I don't want to go to the trouble and expense of making a batch only to find out I used the wrong ingredients.

Reply to
Pat Kennedy
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Reading your page you have charcoal filtering. Ever think about using one of those filter pitchers, like from brita?

Reply to
Droopy

First, you need to use "short grain rice", not "long grain rice".

Second, the degree of polish is how much of the outer part of the rice grain has been removed. This about 10% for eating rice ("90% polish"), and more like 30% to 50% for sake rice. The outer part of the rice contains more protein than the inner part, protein is undesirable for sake. Eating rice can be used to make sake tho', it just won't be as good (or in any case the same) as commercial sake.

Try to get Fred Eckhardt's book "Sake USA" for a lot more information.

I've got a somewhat simplifed sake recipe at

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--arne

Reply to
arne thormodsen

I think they they have deionization and/or chelating resins too, which would alter the pH if nothing else.

--arne

Reply to
arne thormodsen

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