Sake

[leondz]

I'd like to knock some of this up but loads of the recipes I've seen appear to be more complex than a multiple infusion triple-fermented AG, with tons of specialty ingredients! I suppose it's the way to get the best flavour but I'd just like to get a vague hold on what's going on before investing in a fancy technique and recipe - has anyone seen a simpler one around? I've got a Rice & Raisin country wine recipe but have a suspicion it'll be completely different :)

 

[Duncs]

Apparently the sugar in the rice has to be released by using some koji-kin mold that grows on steamed rice, here's a basic recipe I've found http://www.celtnet.org.uk/recipes/brewing/fetch-recipe.php?rid=sake

 

[leondz]

Very interesting read, thank you. It seems koji is a pre-requisite (I suppose there might be wild spores around I'm no good at catching yeasts!).

Difficult stuff to find, though, but I did see a pretty weird related item. In the end - here we go - http://www.blades-bio.co.uk/shop/product.php?idn=LZB&idc=125. They have some other pretty interesting things there :) Think I'll order and work out how to handle it while it's in the post.. in between doing this damn VAT return, ugh