Clearing and filtering
(View larger pic) Once you have finished your fermentation period for brewing your sake you need a way to filter the rice lees and yeast...
top of page
Home: Blog
Futsu-shu Sake, what is it?
If you have ever made sake at home from rice that you bought from your local supermarket you have either made Futsu-shu Sake or...
Warm or Cold Sake?
This opinion is coming from someone who has been drinking Sake for three years so take it or leave it. Others have been drinking Sake...
Flocculation, and why it's awesome!
What is flocculation? Flocculation is the process of particles clumping together, then falling to the bottom of the solution.
So what is Greenly Sake?
Greenly Sake is a concept, an idea, an introduction to the world of Sake brewing at home. This site was started with pure education in mind.
Sake Tasting During And After Brewing
I have to get this out of the way first. When you hear Sake the average person thinks wine, but in reality, Sake is not a wine, it is more c
Let's Talk About Yamahai-Moto
A discussion about and guide to employing the yamahai-moto saké starter method.
Why Polish Rice?
There are many reasons why the rice is polished, but let's start with why rice is polished for brewing Sake. Removing the outer parts of
What Is Polished Rice?
When I first started my journey in the Sake brewing world I noticed terms like, "Polished Rice, Husked, Germ, Bran, Fats, and Proteins&
Craft Sake, More Than Just A Fad.
Sake breweries are popping up outside of Japan now and there is a surge of homebrew Sake brewers that are taking their product mainstream. S
bottom of page