Aroma during koji production
Today as I am making a test batch of koji that I am working on as a new offering (Special Ginjo Koji-kin), I am led to thinking about the aroma of the growing koji. What is that smell? Where does it...
View ArticleNew Page on Koji Making with Video
OK, so I have finally pulled together a complete page on making koji for sake brewing along with the videos. As with the videos for brewing sake there is nothing amazing here but that may, in fact, be...
View ArticlePossibly the first ever Bodai moto made outside of Japan!
I have just completed the pressing of a sake made with a bodai moto and while the story is still not complete I think this may be a good time to look at what we have so far. The bodai moto is the...
View ArticleNew US kura, the “Texas Sake Company” grand opening on Nihonshu no hi!
Today, Nihonshu no hi or international sake day, is not only a day to celebrate sake but, beginning this year, also the opening day for a new kura, sake brewery, in the great state of Texas. Texas Sake...
View ArticleOde to the rice farmer
This week I thought that it would be interesting to look at the rice production in the US. This quick look will actually be narrower than the whole of the US in that I am using material exclusively...
View ArticleFirst “Special Ginjo” Koji-kin for homebrewers!
We have just added the Akita Konno “Special Ginjo” koji-kin to our offerings in the store. This new koji-kin has been developed at one of Japan’s leading koji-kin suppliers specifically for making...
View ArticleShio-koji?
Recently, there have been a few different articles and mentions of shio-koji. I had never heard of this until these articles. I came across shio-koji through a chain of retweets from @seishu and...
View ArticleHow much moisture? How dry is dry?
I decided to do a quick experiment to determine the amount of moisture in my soaked rice. It had been a while since I looked up how to do this and I miss remembered how much time was required. I was...
View ArticleHiroshima’s Hattan Rice Varieties best for Futsu shu but not Daiginjo
This week I thought that I would review a couple of papers on Hiroshima rice. I came across these papers on the analysis of Hattan rice which is grown only in Hiroshima. This piqued my interest because...
View ArticleRice shinpaku structure or not?
Key to sake production is the shinpaku or white opaque center. The shinpaku is generally important because of its increased ability to gelatinize during steaming, has a softer center for koji to invade...
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