April 6, 2018

Since we all drink water to survive I can safely say that all of us know what our own local water taste like, but did you know that the minerals that your water

April 5, 2018

What can we use yeast for? Well, for starters, (get it?) you can use it for fermentation, but did you know you could use it for adding different flavors

April 2, 2018

When it comes to which state produces the most rice, the clear winner is Arkansas. Rice. It's the staple of Sake next to Koji, but what kind do you choose when

March 26, 2018

 A deeper dive into the details of parallel fermentation.

The chemical formula of starch is (C6;H10;O5) and it is a polysaccharide, (i.e, a carbohydrate that has multiple sugar molecules combined together). Yeast doesn't have the ability to break down starch because it...

March 23, 2018

Trying to keep the price down on your fermentation equipment can require a little DIY. 

After looking around to get the cheapest price for buckets I noticed that a lot of food grade buckets can be used for fermentation, but they may not seal very well, or they don't hav...

November 6, 2017

Koji. What is it, how do I use it, and can I grow it myself?

When making Koji-rice, or as it is called, “Koji-Kin” you are growing mold onto steamed rice, that’s it. The mold’s name is Aspergillus oryzae, it's a kind of good mold, plus it's said to be good for you as we...

October 8, 2017

On all Japanese bottles of sake you will see a label on the bottom that says SMV followed by a number. This is the number that describes whether or not the sake is dry or sweet.

If the number is between +3 and -15 you have a sweet sake, if above +3 to +15 you have a dr...

October 6, 2017

The hydrometer makes use of Archimedes' principle: a solid suspended in a fluid is buoyed by a force equal to the weight of the fluid displaced by the submerged part of the suspended solid. The lower the density of the fluid, the deeper a hydrometer of a given weight s...

October 6, 2017

The thought of making your own activated charcoal to filter your Sake is a great idea, but make sure you have the right kind of wood, it can't be treated with any type of chemical.

The act of creating activated charcoal is by super-heating contained wood, coconut shell,...

October 5, 2017

To understand how a Sake tastes you need to know how minerals in your brewing water affect it.

So first I have a quick high school chemistry lesson. The lower the PH of a fluid the more acidic it is, the higher the PH the more Alkaline it is.

Adding or removing minerals...

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