Sake thread?

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Bavis54
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Sake thread?

Post by Bavis54 »

I've read couple sake threads where guys used liquid enzymes- but are there any threads here where guys made sake with koji spores?
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Desvio
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Re: Sake thread?

Post by Desvio »

I've been messing koji, yeast balls and enzymes lately, made some relatively drinkable stuff. Takes more patience than any ferment I have ever done, but I have been up to the challenge for six months so far with improving results.
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vqstatesman
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Re: Sake thread?

Post by vqstatesman »

Keep in mind that sake is not distilled.

I have just started experimenting with rice myself. I used Pinto's enzymes and bread yeast, distilled this batch just 2 weeks ago.

I also did a proper sake using dried koji yeast balls. This is still fermenting as we speak.

Have a look at this link here: http://www.homebrewtalk.com/showthread.php?t=361095" onclick="window.open(this.href);return false;" rel="nofollow
The Baker
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Re: Sake thread?

Post by The Baker »

vqstatesman said, "Keep in mind that sake is not distilled. "

That would be shochu. Nice, too.

Geoff
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