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

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 mine

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 diffe

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

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,...

Trying to keep the price down on your fermentation equipment can require a little DIY. After looking around to get the cheapest price for...

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...

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...

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...

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...