Tuesday, January 17, 2012

and we begin...

...to make sake!

I've been wanting to brew seishu, or refined Japanese sake, for quite some time.  It seemed like a natural progression for me after dabbling in wine and winning a medal for beer.  Of course, the fact that I enjoy sake doesn't hurt, either.  Here we go!

DAY 1: Prepare for shubo (yeast mash)
- Remove yeast from refrigerator 24 hours in advance of mash-in.
- Move koji (inoculated rice) to refrigerator from freezer.
- Prepare water by combining:

2.5 cups reverse osmosis water
1 teaspoon 88% lactic acid
3/4 teaspoon yeast nutrient
1 1/4 teaspoon Morton's Salt Substitute
Pinch (less than 1/8 teaspoon) Epsom salts

- Cover and chill 1/2 cup of prepared water in refrigerator overnight.
- Cover remaining 2 cups of water and leave at room temperature.

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