So here you have it-my next adventure:
|An Ale Pale for Fermenting|
|1 Step and Star San: Two great bucket clearners|
The following entries will be a road map of my sake brewing experience. This is no sourdough bread culture or kombucha. This is a 45 day adventure with a bunch of steamed rice, cool water, koji (glorified mold) and sake #9 yeast.
Tonight, I have to soak 1.5 cups of rice and start .5 cup of koji liquid to sit overnight in the fridge. This is the moto or the mash. The moto creates the moromi which is a nine day process. I will be using Nishiki sushi rice and Cold Mountain Koji.
|First addition of rice steaming away|