![Mixing the sake by hand after each addition of rice is one of the oddest steps in sake production. Mixing the sake by hand after each addition of rice is one of the oddest steps in sake production.](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYHpmjrbZZUOL7bRKgmr3BvyVVlM5NI1SRNvyzSjNUVVbPbZIGPlqw4jYx28PnPMw0Vnu5lKIiW-4gq9gbUgm738oe1PUewUKQHPVVCNBjRewWYBAjwefWUgKn-kjW-skxjnp8OGKGwDM/s280/Sake+Rice.jpg)
Never, I'll stick to beer - 41%
Yeah, once or twice - 7%
Yeah, three or more times - 1%
156 Votes
Seems like there is some solid interest in sake drinking (and I was impressed that three people had brewed sake three or more times), so hopefully most of you have been enjoying the play-by-play on my first batch. The process has been pretty interesting for me so far, and it has really made me appreciate how relatively simple making other alcoholic beverages (beer/mead/cider) is in comparison.
To the people who have brewed sake, how did it turn out? Any tips or pitfalls?
I'm planning on splitting my batch to get some different styles (clear/cloudy/carbonated etc...). Since I have extra koji spores I may even brew a second batch in the fall/winter, depending on how well this batch turns out. At this point though I doubt it will become a yearly thing like my annual batch of cider.
I wonder who the other two were who voted "three or more times?" Sound like my kinda guys! =)
ReplyDeleteHow does my sake turn out? Great!
Tips and pitfalls: you've read all of them already in my guides, dude.
My temp's crept up towards the end and due to some unforeseen circumstances I had to leave it in the primary for a couple of extra weeks (I know, I know) so I am left with something that is overly sour. I am going to try and find something that I can cut it with to balance the sourness, but the juices I have on hand haven't shown a lot of promise.
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