Japan has similar laws for determining what can be classified as what type of sake. What I am making is junmai (pure) sake which includes only water, rice, yeast, and koji. Other types include those with liquor added back in, fruit sake, and sparkling sake.
DAY 4
Stir twice, 10 hrs apart
Check temperature: 71 deg
"Smells like bread," says Sam.
Less solid, more liquid.
1 comment:
Can I just say that the title of this post sounds a little like there might soon be a drug bust in the offing? :D
JNCL
The Beauty of Eclecticism
Post a Comment