April 25, 2018

When I first started my journey in the Sake brewing world I noticed terms like, "Polished Rice, Husked, Germ, Bran, Fats, and Proteins". It sounded like I was

April 18, 2018

Sake breweries are popping up outside of Japan now and there is a surge of homebrew Sake brewers that are taking their product mainstream. Sake became increasi

April 10, 2018

Aspergillus Oryzae is the scientific name for Koji. It is one of the ingredients you need to make Sake with but it is so much more than that. It is incorporate...

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

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