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sake making
Can anyone give some advice as to making Japanese rice wine? Or recommend a
website? I really like sake, and I have been homebrewing wine and beer for several years. Would like to give sake a try. thanks, Jim |
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In article >, Jim Moran wrote:
> Can anyone give some advice as to making Japanese rice wine? Or recommend a > website? I really like sake, and I have been homebrewing wine and beer for > several years. Would like to give sake a try. > thanks, Jim > > There are some articles about sake making at the brewery (www.brewery.org). The site refuses connections at the moment but you can get a copy of basic procedure by googling "sake brewery library" and reading the article from cache. seismo malm |
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thanks, jim
"Seismo Malm" > wrote in message .jyu.fi... > In article >, Jim Moran wrote: >> Can anyone give some advice as to making Japanese rice wine? Or recommend >> a >> website? I really like sake, and I have been homebrewing wine and beer >> for >> several years. Would like to give sake a try. >> thanks, Jim >> >> > > There are some articles about sake making at the brewery > (www.brewery.org). The site refuses connections at the moment but you can > get a copy of basic procedure by googling "sake brewery library" and > reading the article from cache. > > seismo malm |
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>> In article >, Jim Moran wrote: >>> Can anyone give some advice as to making Japanese rice wine? Or >>> recommend a >>> website? I really like sake, and I have been homebrewing wine and beer >>> for >>> several years. Would like to give sake a try. >>> thanks, Jim Here is probably the definitive article by sake guru, Fred Eckhardt. http://www.rjspagnols.com/HandoutView.asp?HandoutID=28 Steinbart in Portland (the left one) was selling a quality sake kit which included polished rice and koji from the Sake One brewery, and a liquid sake yeast. Don't know if they still do. You can contact them if interested. http://www.steinbart.com/pages/contact.htm Brian |
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KOJI to Brew your own Sake
Contact me if this is what you had in mind. Stephen SG "Jim Moran" > wrote in message ... | Can anyone give some advice as to making Japanese rice wine? Or recommend a | website? I really like sake, and I have been homebrewing wine and beer for | several years. Would like to give sake a try. | thanks, Jim | | |
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"Jim Moran" > wrote in message ... > Can anyone give some advice as to making Japanese rice wine? Or > recommend a website? I really like sake, and I have been homebrewing > wine and beer for several years. Would like to give sake a try. > thanks, Jim > I've got a simplified recipe at http://www.exchangenet.net/thormodsen/sake.htm. Be aware that sake must be fermented very cool, so depending on where you live and what equipment you have summer may not be the best time to try it. --arne |
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"Jim Moran" > wrote in message ... | Can anyone give some advice as to making Japanese rice wine? Or recommend a | website? I really like sake, and I have been homebrewing wine and beer for | several years. Would like to give sake a try. | thanks, Jim Jim have a look at this, It may not be what you intended but,if you what some reciepts i will be please to send them, or to you or anybody else. Regards Stephen SG Types of Sake GINJOZUKURI, or DAI-GINJO SAKE. Raw in stock, one time pasteurised, available any time. Most Japanese are familiar with this type. These super premium sakes are a little more expensive but well worth it. Ginjo is made with the highest quality rice, polished down considerably more than regular sakes. Most of these sakes use rice polished down to 60%. Japanese regulatory authorities require 50% polishing in order to gain the Ginjo designation. HIDE SAKE (pronounced hee-ray, means fish fin). More a way of serving sake than a separate class of sake itself, a grilled fugu fin is placed in a glass of hot sake **very smoky flavoured and very smooth, so I'm told. Available in some izakayas. HONJOZUKURI, or HONJOZO SAKE (alcohol added sake). Honjozo gives the benefit of being able to enjoy sake brewed through traditional methods with a milder taste. Don't let the name deceive you. Adding alcohol to the mix doesn't imply any sort of corner cutting. This is good stuff. JUNMAISHU, or JUNMAI SAKE (pure rice sake). It is as its names suggests, made only with the essentials: rice, koji and water. It has a slightly heavy taste and sells at a premium. Ginjozukuri would be considered junmaishu, as well. KUCHIKAMI NO SAKE (chewing-in-the-mouth sake). The first sake of antiquity that was dependent upon human saliva for the fermentation process. MIRIN (sweet sake). Mirin is an extra-sweet cooking sake, used primarily in teriyaki, sukiyaki and other sauces. It is made by supersaturating pasteurised sake with salts and sugar. Although not recommended for consumption as a beverage, when poured over fresh fruit and ice cream, it enhances their flavor. NAMA SAKE (new sake). Raw, non*pasteurized, available from late December/early January through May in limited quantities (depends on coldness of winter). This is draft sake and has a very short shelf life. NIGORIZAKE (cloudy sake). Nigorizake is a virtually unfiltered sake. On the shelf the semi-solid rice particles sink nearly to the bottom leaving the impression of a fresh winter snowscape. Nigorizake is filtered in open-weave sacks letting some of the rice and koji particles through leaving creamy white clouds floating in the sake. It has a little bite to it, and its strength is made readily known to the drinker. YAKOMAN (fake sake). Commercially massed-produced sake. Uses artificial flavouring, preservatives, etc. for consistency of flavor, colour, durability for shipping, etc. You can tell a yakoman by the reflection of the surface -it is artificially too clear |
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http://www.sake-world.com/
have not done any brewing of this yet, had bookmarked for reference. cheers scott "Stephen SG" > wrote in message ... > > "Jim Moran" > wrote in message > ... > | Can anyone give some advice as to making Japanese rice wine? Or recommend > a > | website? I really like sake, and I have been homebrewing wine and beer for > | several years. Would like to give sake a try. > | thanks, Jim > > Jim have a look at this, It may not be what you intended but,if you what > some reciepts i will be please to send them, or to you or anybody else. > > Regards Stephen SG > > Types of Sake > > GINJOZUKURI, or DAI-GINJO SAKE. > Raw in stock, one time pasteurised, available any time. Most Japanese are > familiar with this type. These super premium sakes are a little more > expensive but well worth it. Ginjo is made with the highest quality rice, > polished down considerably more than regular sakes. Most of these sakes use > rice polished down to 60%. Japanese regulatory authorities require 50% > polishing in order to gain the Ginjo designation. > > HIDE SAKE (pronounced hee-ray, means fish fin). > More a way of serving sake than a separate class of sake itself, a grilled > fugu fin is placed in a glass of hot sake **very smoky flavoured and very > smooth, so I'm told. Available in some izakayas. > HONJOZUKURI, or HONJOZO SAKE (alcohol added sake). > Honjozo gives the benefit of being able to enjoy sake brewed through > traditional methods with a milder taste. Don't let the name deceive you. > Adding alcohol to the mix doesn't imply any sort of corner cutting. This is > good stuff. > > JUNMAISHU, or JUNMAI SAKE (pure rice sake). > It is as its names suggests, made only with the essentials: rice, koji and > water. It has a slightly heavy taste and sells at a premium. Ginjozukuri > would be considered junmaishu, as well. > > KUCHIKAMI NO SAKE (chewing-in-the-mouth sake). > The first sake of antiquity that was dependent upon human saliva for the > fermentation process. > > MIRIN (sweet sake). > Mirin is an extra-sweet cooking sake, used primarily in teriyaki, sukiyaki > and other sauces. It is made by supersaturating pasteurised sake with salts > and sugar. Although not recommended for consumption as a beverage, when > poured over fresh fruit and ice cream, it enhances their flavor. > > NAMA SAKE (new sake). > Raw, non*pasteurized, available from late December/early January through May > in limited quantities (depends on coldness of winter). This is draft sake > and has a very short shelf life. > > NIGORIZAKE (cloudy sake). > Nigorizake is a virtually unfiltered sake. On the shelf the semi-solid rice > particles sink nearly to the bottom leaving the impression of a fresh winter > snowscape. Nigorizake is filtered in open-weave sacks letting some of the > rice and koji particles through leaving creamy white clouds floating in the > sake. It has a little bite to it, and its strength is made readily known to > the drinker. > > YAKOMAN (fake sake). > Commercially massed-produced sake. Uses artificial flavouring, > preservatives, etc. for consistency of flavor, colour, durability for > shipping, etc. You can tell a yakoman by the reflection of the surface -it > is artificially too clear > > |
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Where can you get the koji? I've not been able to find a supplier. "Scott" > wrote in message news:XuABe.132818$tt5.34226@edtnps90... > http://www.sake-world.com/ > have not done any brewing of this yet, had bookmarked for reference. > cheers > scott > "Stephen SG" > wrote in message > ... > > > > "Jim Moran" > wrote in message > > ... > > | Can anyone give some advice as to making Japanese rice wine? Or > recommend > > a > > | website? I really like sake, and I have been homebrewing wine and beer > for > > | several years. Would like to give sake a try. > > | thanks, Jim > > > > Jim have a look at this, It may not be what you intended but,if you what > > some reciepts i will be please to send them, or to you or anybody else. > > > > Regards Stephen SG > > > > Types of Sake > > > > GINJOZUKURI, or DAI-GINJO SAKE. > > Raw in stock, one time pasteurised, available any time. Most Japanese are > > familiar with this type. These super premium sakes are a little more > > expensive but well worth it. Ginjo is made with the highest quality rice, > > polished down considerably more than regular sakes. Most of these sakes > use > > rice polished down to 60%. Japanese regulatory authorities require 50% > > polishing in order to gain the Ginjo designation. > > > > HIDE SAKE (pronounced hee-ray, means fish fin). > > More a way of serving sake than a separate class of sake itself, a grilled > > fugu fin is placed in a glass of hot sake **very smoky flavoured and very > > smooth, so I'm told. Available in some izakayas. > > HONJOZUKURI, or HONJOZO SAKE (alcohol added sake). > > Honjozo gives the benefit of being able to enjoy sake brewed through > > traditional methods with a milder taste. Don't let the name deceive you. > > Adding alcohol to the mix doesn't imply any sort of corner cutting. This > is > > good stuff. > > > > JUNMAISHU, or JUNMAI SAKE (pure rice sake). > > It is as its names suggests, made only with the essentials: rice, koji and > > water. It has a slightly heavy taste and sells at a premium. Ginjozukuri > > would be considered junmaishu, as well. > > > > KUCHIKAMI NO SAKE (chewing-in-the-mouth sake). > > The first sake of antiquity that was dependent upon human saliva for the > > fermentation process. > > > > MIRIN (sweet sake). > > Mirin is an extra-sweet cooking sake, used primarily in teriyaki, sukiyaki > > and other sauces. It is made by supersaturating pasteurised sake with > salts > > and sugar. Although not recommended for consumption as a beverage, when > > poured over fresh fruit and ice cream, it enhances their flavor. > > > > NAMA SAKE (new sake). > > Raw, non*pasteurized, available from late December/early January through > May > > in limited quantities (depends on coldness of winter). This is draft sake > > and has a very short shelf life. > > > > NIGORIZAKE (cloudy sake). > > Nigorizake is a virtually unfiltered sake. On the shelf the semi-solid > rice > > particles sink nearly to the bottom leaving the impression of a fresh > winter > > snowscape. Nigorizake is filtered in open-weave sacks letting some of the > > rice and koji particles through leaving creamy white clouds floating in > the > > sake. It has a little bite to it, and its strength is made readily known > to > > the drinker. > > > > YAKOMAN (fake sake). > > Commercially massed-produced sake. Uses artificial flavouring, > > preservatives, etc. for consistency of flavor, colour, durability for > > shipping, etc. You can tell a yakoman by the reflection of the surface -it > > is artificially too clear > > > > > > |
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thanks again to everyone's advice, Jim
"Gene" > wrote in message ... > > Where can you get the koji? I've not been able to find a supplier. > > > "Scott" > wrote in message > news:XuABe.132818$tt5.34226@edtnps90... >> http://www.sake-world.com/ >> have not done any brewing of this yet, had bookmarked for reference. >> cheers >> scott >> "Stephen SG" > wrote in message >> ... >> > >> > "Jim Moran" > wrote in message >> > ... >> > | Can anyone give some advice as to making Japanese rice wine? Or >> recommend >> > a >> > | website? I really like sake, and I have been homebrewing wine and >> > beer >> for >> > | several years. Would like to give sake a try. >> > | thanks, Jim >> > >> > Jim have a look at this, It may not be what you intended but,if you >> > what >> > some reciepts i will be please to send them, or to you or anybody else. >> > >> > Regards Stephen SG >> > >> > Types of Sake >> > >> > GINJOZUKURI, or DAI-GINJO SAKE. >> > Raw in stock, one time pasteurised, available any time. Most Japanese > are >> > familiar with this type. These super premium sakes are a little more >> > expensive but well worth it. Ginjo is made with the highest quality > rice, >> > polished down considerably more than regular sakes. Most of these sakes >> use >> > rice polished down to 60%. Japanese regulatory authorities require 50% >> > polishing in order to gain the Ginjo designation. >> > >> > HIDE SAKE (pronounced hee-ray, means fish fin). >> > More a way of serving sake than a separate class of sake itself, a > grilled >> > fugu fin is placed in a glass of hot sake **very smoky flavoured and > very >> > smooth, so I'm told. Available in some izakayas. >> > HONJOZUKURI, or HONJOZO SAKE (alcohol added sake). >> > Honjozo gives the benefit of being able to enjoy sake brewed through >> > traditional methods with a milder taste. Don't let the name deceive >> > you. >> > Adding alcohol to the mix doesn't imply any sort of corner cutting. >> > This >> is >> > good stuff. >> > >> > JUNMAISHU, or JUNMAI SAKE (pure rice sake). >> > It is as its names suggests, made only with the essentials: rice, koji > and >> > water. It has a slightly heavy taste and sells at a premium. >> > Ginjozukuri >> > would be considered junmaishu, as well. >> > >> > KUCHIKAMI NO SAKE (chewing-in-the-mouth sake). >> > The first sake of antiquity that was dependent upon human saliva for >> > the >> > fermentation process. >> > >> > MIRIN (sweet sake). >> > Mirin is an extra-sweet cooking sake, used primarily in teriyaki, > sukiyaki >> > and other sauces. It is made by supersaturating pasteurised sake with >> salts >> > and sugar. Although not recommended for consumption as a beverage, when >> > poured over fresh fruit and ice cream, it enhances their flavor. >> > >> > NAMA SAKE (new sake). >> > Raw, non*pasteurized, available from late December/early January >> > through >> May >> > in limited quantities (depends on coldness of winter). This is draft > sake >> > and has a very short shelf life. >> > >> > NIGORIZAKE (cloudy sake). >> > Nigorizake is a virtually unfiltered sake. On the shelf the semi-solid >> rice >> > particles sink nearly to the bottom leaving the impression of a fresh >> winter >> > snowscape. Nigorizake is filtered in open-weave sacks letting some of > the >> > rice and koji particles through leaving creamy white clouds floating in >> the >> > sake. It has a little bite to it, and its strength is made readily >> > known >> to >> > the drinker. >> > >> > YAKOMAN (fake sake). >> > Commercially massed-produced sake. Uses artificial flavouring, >> > preservatives, etc. for consistency of flavor, colour, durability for >> > shipping, etc. You can tell a yakoman by the reflection of the > surface -it >> > is artificially too clear >> > >> > >> >> > > |
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Have a look at the following although this list may be out of date, it will
give you some direction. Regards Stephen SG KOJI RICE Koji is available in the U.S. and the following is a list of retailers that should have it. Call them for current pricing and availability: Alternate Beverage, Charlotte NC (800) 365-2739 Anzen Pacific Corp., Portland OR (503) 283-1284 Brewhouse Home Brew Supply, Knoxville TN (615) 523-4615 Crosby & Baker, Westport MA (508) 636-5154 DeFalcos, Houston TX (713) 523-8154 Fun Fermentations Orange CA (714) 532-5125 Great Fermentations of Marin, San Rafael CA (415) 459-2520 Great Fermentations of Santa Rosa CA (707) 544-2520 Steinbarts, Portland OR (800) 735-8793 Wine Supply, Portland OR (503) 287-2624 SAKE YEAST Champagne yeast should work fine (its what I use), but shoji yeast should also be available from you local homebrew shop. If not, try WyEast Labs; PO Box 425, Mt. Hood OR 97041 "Gene" > wrote in message ... | | Where can you get the koji? I've not been able to find a supplier. | | | "Scott" > wrote in message | news:XuABe.132818$tt5.34226@edtnps90... | > http://www.sake-world.com/ | > have not done any brewing of this yet, had bookmarked for reference. | > cheers | > scott | > "Stephen SG" > wrote in message | > ... | > > | > > "Jim Moran" > wrote in message | > > ... | > > | Can anyone give some advice as to making Japanese rice wine? Or | > recommend | > > a | > > | website? I really like sake, and I have been homebrewing wine and beer | > for | > > | several years. Would like to give sake a try. | > > | thanks, Jim | > > | > > Jim have a look at this, It may not be what you intended but,if you what | > > some reciepts i will be please to send them, or to you or anybody else. | > > | > > Regards Stephen SG | > > | > > Types of Sake | > > | > > GINJOZUKURI, or DAI-GINJO SAKE. | > > Raw in stock, one time pasteurised, available any time. Most Japanese | are | > > familiar with this type. These super premium sakes are a little more | > > expensive but well worth it. Ginjo is made with the highest quality | rice, | > > polished down considerably more than regular sakes. Most of these sakes | > use | > > rice polished down to 60%. Japanese regulatory authorities require 50% | > > polishing in order to gain the Ginjo designation. | > > | > > HIDE SAKE (pronounced hee-ray, means fish fin). | > > More a way of serving sake than a separate class of sake itself, a | grilled | > > fugu fin is placed in a glass of hot sake **very smoky flavoured and | very | > > smooth, so I'm told. Available in some izakayas. | > > HONJOZUKURI, or HONJOZO SAKE (alcohol added sake). | > > Honjozo gives the benefit of being able to enjoy sake brewed through | > > traditional methods with a milder taste. Don't let the name deceive you. | > > Adding alcohol to the mix doesn't imply any sort of corner cutting. This | > is | > > good stuff. | > > | > > JUNMAISHU, or JUNMAI SAKE (pure rice sake). | > > It is as its names suggests, made only with the essentials: rice, koji | and | > > water. It has a slightly heavy taste and sells at a premium. Ginjozukuri | > > would be considered junmaishu, as well. | > > | > > KUCHIKAMI NO SAKE (chewing-in-the-mouth sake). | > > The first sake of antiquity that was dependent upon human saliva for the | > > fermentation process. | > > | > > MIRIN (sweet sake). | > > Mirin is an extra-sweet cooking sake, used primarily in teriyaki, | sukiyaki | > > and other sauces. It is made by supersaturating pasteurised sake with | > salts | > > and sugar. Although not recommended for consumption as a beverage, when | > > poured over fresh fruit and ice cream, it enhances their flavor. | > > | > > NAMA SAKE (new sake). | > > Raw, non*pasteurized, available from late December/early January through | > May | > > in limited quantities (depends on coldness of winter). This is draft | sake | > > and has a very short shelf life. | > > | > > NIGORIZAKE (cloudy sake). | > > Nigorizake is a virtually unfiltered sake. On the shelf the semi-solid | > rice | > > particles sink nearly to the bottom leaving the impression of a fresh | > winter | > > snowscape. Nigorizake is filtered in open-weave sacks letting some of | the | > > rice and koji particles through leaving creamy white clouds floating in | > the | > > sake. It has a little bite to it, and its strength is made readily known | > to | > > the drinker. | > > | > > YAKOMAN (fake sake). | > > Commercially massed-produced sake. Uses artificial flavouring, | > > preservatives, etc. for consistency of flavor, colour, durability for | > > shipping, etc. You can tell a yakoman by the reflection of the | surface -it | > > is artificially too clear | > > | > > | > | > | | |
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"Stephen SG" > wrote in message ... > Have a look at the following although this list may be out of date, > it will > give you some direction. > > Regards Stephen SG > > KOJI RICE > > Koji is available in the U.S. and the following is a list of > retailers that > should have it. Call them for current pricing and availability: > If you live in an area with a large enough east-asian population you may find some specialty asian food stores that stock it. I usually buy it as Uwajimaya in Beaverton, OR. White Mountain brand. --arne |
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> buy it as Uwajimaya in Beaverton, OR. White Mountain brand. > Sorry, it's "Cold Mountain" brand. Miyako Oriental Foods, Inc. (Cold Mountain) 4287 Puente Av., Baldwin Park, CA 91716 Phone: 626-962-9633 Fax: 626-814-4569 > --arne > |
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Stephen SG wrote:
> Have a look at the following although this list may be out of date, it will > give you some direction. > > Regards Stephen SG > > KOJI RICE > > Koji is available in the U.S. and the following is a list of retailers that > should have it. Call them for current pricing and availability: > > > > > > Alternate Beverage, Charlotte NC (800) 365-2739 > > Anzen Pacific Corp., Portland OR (503) 283-1284 > > Brewhouse Home Brew Supply, Knoxville TN (615) 523-4615 > > Crosby & Baker, Westport MA (508) 636-5154 > > DeFalcos, Houston TX (713) 523-8154 > > Fun Fermentations Orange CA (714) 532-5125 > > Great Fermentations of Marin, San Rafael CA (415) 459-2520 > > Great Fermentations of Santa Rosa CA (707) 544-2520 > > Steinbarts, Portland OR (800) 735-8793 > > Wine Supply, Portland OR (503) 287-2624 > > SAKE YEAST > > Champagne yeast should work fine (its what I use), but shoji yeast should > also be available from you local homebrew shop. If not, try WyEast Labs; PO > Box 425, Mt. Hood OR 97041 > > "Gene" > wrote in message > ... > | > | Where can you get the koji? I've not been able to find a supplier. > | > | > | "Scott" > wrote in message > | news:XuABe.132818$tt5.34226@edtnps90... > | > http://www.sake-world.com/ > | > have not done any brewing of this yet, had bookmarked for reference. > | > cheers > | > scott > | > "Stephen SG" > wrote in message > | > ... > | > > > | > > "Jim Moran" > wrote in message > | > > ... > | > > | Can anyone give some advice as to making Japanese rice wine? Or > | > recommend > | > > a > | > > | website? I really like sake, and I have been homebrewing wine and > beer > | > for > | > > | several years. Would like to give sake a try. > | > > | thanks, Jim > | > > > | > > Jim have a look at this, It may not be what you intended but,if you > what > | > > some reciepts i will be please to send them, or to you or anybody > else. > | > > > | > > Regards Stephen SG > | > > > | > > Types of Sake > | > > > | > > GINJOZUKURI, or DAI-GINJO SAKE. > | > > Raw in stock, one time pasteurised, available any time. Most Japanese > | are > | > > familiar with this type. These super premium sakes are a little more > | > > expensive but well worth it. Ginjo is made with the highest quality > | rice, > | > > polished down considerably more than regular sakes. Most of these > sakes > | > use > | > > rice polished down to 60%. Japanese regulatory authorities require 50% > | > > polishing in order to gain the Ginjo designation. > | > > > | > > HIDE SAKE (pronounced hee-ray, means fish fin). > | > > More a way of serving sake than a separate class of sake itself, a > | grilled > | > > fugu fin is placed in a glass of hot sake **very smoky flavoured and > | very > | > > smooth, so I'm told. Available in some izakayas. > | > > HONJOZUKURI, or HONJOZO SAKE (alcohol added sake). > | > > Honjozo gives the benefit of being able to enjoy sake brewed through > | > > traditional methods with a milder taste. Don't let the name deceive > you. > | > > Adding alcohol to the mix doesn't imply any sort of corner cutting. > This > | > is > | > > good stuff. > | > > > | > > JUNMAISHU, or JUNMAI SAKE (pure rice sake). > | > > It is as its names suggests, made only with the essentials: rice, koji > | and > | > > water. It has a slightly heavy taste and sells at a premium. > Ginjozukuri > | > > would be considered junmaishu, as well. > | > > > | > > KUCHIKAMI NO SAKE (chewing-in-the-mouth sake). > | > > The first sake of antiquity that was dependent upon human saliva for > the > | > > fermentation process. > | > > > | > > MIRIN (sweet sake). > | > > Mirin is an extra-sweet cooking sake, used primarily in teriyaki, > | sukiyaki > | > > and other sauces. It is made by supersaturating pasteurised sake with > | > salts > | > > and sugar. Although not recommended for consumption as a beverage, > when > | > > poured over fresh fruit and ice cream, it enhances their flavor. > | > > > | > > NAMA SAKE (new sake). > | > > Raw, non*pasteurized, available from late December/early January > through > | > May > | > > in limited quantities (depends on coldness of winter). This is draft > | sake > | > > and has a very short shelf life. > | > > > | > > NIGORIZAKE (cloudy sake). > | > > Nigorizake is a virtually unfiltered sake. On the shelf the semi-solid > | > rice > | > > particles sink nearly to the bottom leaving the impression of a fresh > | > winter > | > > snowscape. Nigorizake is filtered in open-weave sacks letting some of > | the > | > > rice and koji particles through leaving creamy white clouds floating > in > | > the > | > > sake. It has a little bite to it, and its strength is made readily > known > | > to > | > > the drinker. > | > > > | > > YAKOMAN (fake sake). > | > > Commercially massed-produced sake. Uses artificial flavouring, > | > > preservatives, etc. for consistency of flavor, colour, durability for > | > > shipping, etc. You can tell a yakoman by the reflection of the > | surface -it > | > > is artificially too clear > | > > > | > > > | > > | > > | > | > > Stephen, any known Suppliers in Canada. I emailed Cold Mountain myself. Really nice people to talk to. unfortunatly couldn't use 45Gal of Koji they could supply. Brian |
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"Gene" > wrote in message
... > Where can you get the koji? I've not been able to find a supplier. I don't make Sake but I noticed this while reading up on some enzymes for use in grape winemaking. "Hazyme C, amylitic enzyme liquid. An enzymatic complex which is effective in preventing starch hazes in apples and other fruits. Since it converts starches into sugars it makes a suitable substitute for Aspergillus oryzae as the active agent in Kojii which is used in Sake production. It will work well under cold conditions" You can find this at pi.wine under enzymes. Bill Frazier Olathe, Kansas USA |
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>
> "Hazyme C, amylitic enzyme liquid. An enzymatic complex which is > effective in preventing starch hazes in apples and other fruits. > Since it converts starches into sugars it makes a suitable > substitute for Aspergillus oryzae as the active agent in Kojii which > is used in Sake production. It will work well under cold conditions" > > You can find this at pi.wine under enzymes. > > Bill Frazier > Olathe, Kansas USA Problem is that koji contributes some very characteristic flavors as well as converting starch to sugar. The enzyme will do the conversion, and let you make rice wine (maybe quite good rice wine, I've never tried), but it won't taste like sake. --arne > |
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"William Frazier" > wrote in message ... > "Gene" > wrote in message > ... >> Where can you get the koji? I've not been able to find a supplier. > > I don't make Sake but I noticed this while reading up on some enzymes for use > in grape winemaking. > > "Hazyme C, amylitic enzyme liquid. An enzymatic complex which is effective in > preventing starch hazes in apples and other fruits. Since it converts > starches into sugars it makes a suitable substitute for Aspergillus oryzae as > the active agent in Kojii which is used in Sake production. It will work well > under cold conditions" > > You can find this at pi.wine under enzymes. > > Bill Frazier > Olathe, Kansas USA > Aspergillus oryzae in Koji will grow and produce the enzyme. You will break the bank to buy the liquid enzyme to make rice wine. You might as well just buy the rice wine in the bottle. Best Regards, Wannabe ======== |
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On Wed, 20 Jul 2005, arne thormodsen wrote:
> Problem is that koji contributes some very characteristic flavors as > well as converting starch to sugar. The enzyme will do the > conversion, and let you make rice wine (maybe quite good rice wine, > I've never tried), but it won't taste like sake. > > --arne I understand that koji lends many flavors to the sake, but what about the Saccharomyces used? I'm trying to decide whether I should use wine yeast, lager or ale yeast. I have many of those strains already but could special order the Wyeast Sake strain if it really does a better job. Also, does Koji have saccharomyces in it or just Aspergillus? Finally, does the koji have lactic acid bacteria or is the concern about pasteurization just because sake is often contaminated along the way with all the handling? Warren Place |
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"Warren Place" wrote: > I understand that koji lends many flavors to the sake, but what > about the Saccharomyces used? I'm trying to decide whether I should > use > wine yeast, lager or ale yeast. I have many of those strains > already but > could special order the Wyeast Sake strain if it really does a > better job. > I usually use Red Star Premier Cuve, but jsut because I usually have some lying around. I've not tried the Wyeast Sake strain, but have seen it recommended. > Also, does Koji have saccharomyces in it or just Aspergillus? > Just Aspergillus. There is a Chinese product that has yeast in it too, but I forget the name. It's often just translated as "Yeast Balls", but it's Aspergillus and Yeast. > Finally, does the koji have lactic acid bacteria or is the concern > about > pasteurization just because sake is often contaminated along the way > with > all the handling? Good question. I don't know. I've always pasteurised just because that's how I learned to do it. I recently learned during a visit to Japan that "raw" (unpasteurized) sake is also available. It's undiluted (18%-20% ABV) and must be protected from light. The bottles I saw were wrapped in either paper or rice straw. It also spoils quickly. I would have bought some, but I was afraid it would get ruined on the way back to the US. Unfortunately I didn't get to taste any, although I tasted plenty of other sakes, mostly in Akita prefecture, which is noted for the quality and variety of the local sake, most of which is unavailable anywhere else. --arne > Warren Place |
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"arne thormodsen" > wrote in message ... > > "Warren Place" wrote: > >> I understand that koji lends many flavors to the sake, but what >> about the Saccharomyces used? I'm trying to decide whether I should use >> wine yeast, lager or ale yeast. I have many of those strains already but >> could special order the Wyeast Sake strain if it really does a better job. >> > > I usually use Red Star Premier Cuve, but jsut because I usually have some > lying around. I've not tried the Wyeast Sake strain, but have seen it > recommended. > >> Also, does Koji have saccharomyces in it or just Aspergillus? >> > > Just Aspergillus. There is a Chinese product that has yeast in it too, but I > forget the name. It's often just translated as "Yeast Balls", but it's > Aspergillus and Yeast. > Yes, I have used the Chinese version of Koji, mine can ferment without adding yeast. Apparently it came with some strain of yeast. Best Regards, Wannabe ======== |
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