The rice in our latest test batch is now almost pure smooth mush, and the gravity reading is about 1.011.
But there is still active fermentation happing, so we're going to leave it a while longer.
Can't rush these things.
But there is still active fermentation happing, so we're going to leave it a while longer.
Can't rush these things.
June 30, 2025 at 12:14 PM
The rice in our latest test batch is now almost pure smooth mush, and the gravity reading is about 1.011.
But there is still active fermentation happing, so we're going to leave it a while longer.
Can't rush these things.
But there is still active fermentation happing, so we're going to leave it a while longer.
Can't rush these things.
That's the Moromi (final fermentation batch) in the fermenter.
You can probably hear the chiller unit struggling to keep up in this heat (it's 25c outside!)
You can probably hear the chiller unit struggling to keep up in this heat (it's 25c outside!)
June 14, 2025 at 2:25 PM
That's the Moromi (final fermentation batch) in the fermenter.
You can probably hear the chiller unit struggling to keep up in this heat (it's 25c outside!)
You can probably hear the chiller unit struggling to keep up in this heat (it's 25c outside!)
That's our Tomezoe into a cooled fermenter.
Currently only cooling the air, but in a couple of days when we add the Moromi it'll mostly fill this 50l vessel.
Unless you've ever smelled fermenting sake, you can not believe how gorgeous the aroma is!
Currently only cooling the air, but in a couple of days when we add the Moromi it'll mostly fill this 50l vessel.
Unless you've ever smelled fermenting sake, you can not believe how gorgeous the aroma is!
June 12, 2025 at 8:56 AM
That's our Tomezoe into a cooled fermenter.
Currently only cooling the air, but in a couple of days when we add the Moromi it'll mostly fill this 50l vessel.
Unless you've ever smelled fermenting sake, you can not believe how gorgeous the aroma is!
Currently only cooling the air, but in a couple of days when we add the Moromi it'll mostly fill this 50l vessel.
Unless you've ever smelled fermenting sake, you can not believe how gorgeous the aroma is!
This smells amazing.
June 10, 2025 at 8:02 AM
This smells amazing.
Reposted by Bonsai Sake
Yesterday we finished the steps to make our koji, so today we start on the sake!
After a short break, we're back at it.
Today we start our first Koji test batch.
This is the rice that will hopefully give us 5kg of koji to use in our next sake batch.
Today we start our first Koji test batch.
This is the rice that will hopefully give us 5kg of koji to use in our next sake batch.
June 4, 2025 at 8:13 AM
Yesterday we finished the steps to make our koji, so today we start on the sake!
Things I learned from this:
The rice/spore mix doesn't generate heat anywhere near as fast as the literature says. It's doing so now, but really didn't for the first day or so.
The rice/spore mix doesn't generate heat anywhere near as fast as the literature says. It's doing so now, but really didn't for the first day or so.
After a short break, we're back at it.
Today we start our first Koji test batch.
This is the rice that will hopefully give us 5kg of koji to use in our next sake batch.
Today we start our first Koji test batch.
This is the rice that will hopefully give us 5kg of koji to use in our next sake batch.
June 3, 2025 at 7:48 AM
Things I learned from this:
The rice/spore mix doesn't generate heat anywhere near as fast as the literature says. It's doing so now, but really didn't for the first day or so.
The rice/spore mix doesn't generate heat anywhere near as fast as the literature says. It's doing so now, but really didn't for the first day or so.
After a short break, we're back at it.
Today we start our first Koji test batch.
This is the rice that will hopefully give us 5kg of koji to use in our next sake batch.
Today we start our first Koji test batch.
This is the rice that will hopefully give us 5kg of koji to use in our next sake batch.
June 1, 2025 at 6:43 AM
After a short break, we're back at it.
Today we start our first Koji test batch.
This is the rice that will hopefully give us 5kg of koji to use in our next sake batch.
Today we start our first Koji test batch.
This is the rice that will hopefully give us 5kg of koji to use in our next sake batch.
Citra infused sparkling sake!
This test batch has come out incredibly well, we can't wait to share it with people!
This test batch has come out incredibly well, we can't wait to share it with people!
February 7, 2025 at 12:27 PM
Citra infused sparkling sake!
This test batch has come out incredibly well, we can't wait to share it with people!
This test batch has come out incredibly well, we can't wait to share it with people!
Still, sparkling and green tea sake.
Really liking how this branding is coming together.
Really liking how this branding is coming together.
February 1, 2025 at 10:50 AM
Still, sparkling and green tea sake.
Really liking how this branding is coming together.
Really liking how this branding is coming together.
The infusion tests are bottled and ready to head out for feedback.
January 29, 2025 at 12:29 PM
The infusion tests are bottled and ready to head out for feedback.
#CraftSake
We carbonated a keg of test batch #4
It's now on draught at the brewery.
I don't expect it to hang around long!
We carbonated a keg of test batch #4
It's now on draught at the brewery.
I don't expect it to hang around long!
January 15, 2025 at 6:49 PM
#CraftSake
We carbonated a keg of test batch #4
It's now on draught at the brewery.
I don't expect it to hang around long!
We carbonated a keg of test batch #4
It's now on draught at the brewery.
I don't expect it to hang around long!
Now that we've scaled up our batches were able to start our infusion tests.
The first three, strawberry, raspberry and passion fruit are now underway.
The first three, strawberry, raspberry and passion fruit are now underway.
January 10, 2025 at 11:09 AM
Now that we've scaled up our batches were able to start our infusion tests.
The first three, strawberry, raspberry and passion fruit are now underway.
The first three, strawberry, raspberry and passion fruit are now underway.
Test batch #4 after a day of crash cooling.
We've dropped the temperature down to 4c and will hold it there for another day or two to get a crystal clear sake.
This method takes longer than filtering, but means we don't loose any of the more subtle flavours.
We've dropped the temperature down to 4c and will hold it there for another day or two to get a crystal clear sake.
This method takes longer than filtering, but means we don't loose any of the more subtle flavours.
January 9, 2025 at 9:41 AM
Test batch #4 after a day of crash cooling.
We've dropped the temperature down to 4c and will hold it there for another day or two to get a crystal clear sake.
This method takes longer than filtering, but means we don't loose any of the more subtle flavours.
We've dropped the temperature down to 4c and will hold it there for another day or two to get a crystal clear sake.
This method takes longer than filtering, but means we don't loose any of the more subtle flavours.
Test batch number 3, raw rice sake.
Some research was done a while ago using an enzyme and raw rice instead of koji and steamed rice, to test this much less energy intensive method of producing sake.
This poured crystal clear after crash cooling, but this sample is from towards the end.
Some research was done a while ago using an enzyme and raw rice instead of koji and steamed rice, to test this much less energy intensive method of producing sake.
This poured crystal clear after crash cooling, but this sample is from towards the end.
January 5, 2025 at 2:36 PM
Test batch number 3, raw rice sake.
Some research was done a while ago using an enzyme and raw rice instead of koji and steamed rice, to test this much less energy intensive method of producing sake.
This poured crystal clear after crash cooling, but this sample is from towards the end.
Some research was done a while ago using an enzyme and raw rice instead of koji and steamed rice, to test this much less energy intensive method of producing sake.
This poured crystal clear after crash cooling, but this sample is from towards the end.
Now on a bottle of Sho Chiku Bai's Classic Junmai Sake.
This gets a lot of stick for being produced in large quantities, but it's pretty decent for its price point.
This gets a lot of stick for being produced in large quantities, but it's pretty decent for its price point.
December 28, 2024 at 8:10 PM
Now on a bottle of Sho Chiku Bai's Classic Junmai Sake.
This gets a lot of stick for being produced in large quantities, but it's pretty decent for its price point.
This gets a lot of stick for being produced in large quantities, but it's pretty decent for its price point.
Really enjoying this Junmai (pure rice) Ginjo (at least 60% polished rating) sparkling #sake from Akashi Sake.
The light carbonation lifts the unami koji notes making it incredibly refreshing.
The light carbonation lifts the unami koji notes making it incredibly refreshing.
December 28, 2024 at 7:30 PM
Really enjoying this Junmai (pure rice) Ginjo (at least 60% polished rating) sparkling #sake from Akashi Sake.
The light carbonation lifts the unami koji notes making it incredibly refreshing.
The light carbonation lifts the unami koji notes making it incredibly refreshing.
The feedback was very positive!
Test batch #2 is bottled.
Some of this will be heading out for feedback from trained palates!
Some of this will be heading out for feedback from trained palates!
December 19, 2024 at 2:26 PM
The feedback was very positive!
Out latest test batch in the fermenter having more rice added.
This is a scaled up version of test batch #2 which we were really happy with.
This is a scaled up version of test batch #2 which we were really happy with.
December 19, 2024 at 2:24 PM
Out latest test batch in the fermenter having more rice added.
This is a scaled up version of test batch #2 which we were really happy with.
This is a scaled up version of test batch #2 which we were really happy with.
Test batch #2 is bottled.
Some of this will be heading out for feedback from trained palates!
Some of this will be heading out for feedback from trained palates!
December 9, 2024 at 5:04 PM
Test batch #2 is bottled.
Some of this will be heading out for feedback from trained palates!
Some of this will be heading out for feedback from trained palates!
Our second test batch has been crash cooling overnight and is now incredibly clear. Helpfully shown by the use of a model train.
December 8, 2024 at 8:53 AM
Our second test batch has been crash cooling overnight and is now incredibly clear. Helpfully shown by the use of a model train.
Our second test batch, straight from the fermenter.
This is prior to pressing, crash cooling, and potential filtering.
It's tasting very clean though!
This is prior to pressing, crash cooling, and potential filtering.
It's tasting very clean though!
December 7, 2024 at 8:57 AM
Our second test batch, straight from the fermenter.
This is prior to pressing, crash cooling, and potential filtering.
It's tasting very clean though!
This is prior to pressing, crash cooling, and potential filtering.
It's tasting very clean though!
That's the thermowell fitted to our bespoke sake fermenter.
Now it needs a leak test, then a hot caustic clean before we can do our first full scale test batch!
Now it needs a leak test, then a hot caustic clean before we can do our first full scale test batch!
November 28, 2024 at 12:22 PM
That's the thermowell fitted to our bespoke sake fermenter.
Now it needs a leak test, then a hot caustic clean before we can do our first full scale test batch!
Now it needs a leak test, then a hot caustic clean before we can do our first full scale test batch!
Our bespoke fermenter is coming along nicely.
That domed false bottom will actually as a first tier sieve once the fermentation has finished, allowing us to drain and press in the fermenter itself without having to transfer to a separate vessel.
Just the thermowell to fit.
That domed false bottom will actually as a first tier sieve once the fermentation has finished, allowing us to drain and press in the fermenter itself without having to transfer to a separate vessel.
Just the thermowell to fit.
November 25, 2024 at 3:25 PM
Our bespoke fermenter is coming along nicely.
That domed false bottom will actually as a first tier sieve once the fermentation has finished, allowing us to drain and press in the fermenter itself without having to transfer to a separate vessel.
Just the thermowell to fit.
That domed false bottom will actually as a first tier sieve once the fermentation has finished, allowing us to drain and press in the fermenter itself without having to transfer to a separate vessel.
Just the thermowell to fit.
Our bespoke fermenter is coming along nicely.
That domed false bottom will actually as a first tier sieve once the fermentation has finished, allowing us to drain and press in the fermenter itself without having to transfer to a separate vessel.
Just the thermowell to fit.
That domed false bottom will actually as a first tier sieve once the fermentation has finished, allowing us to drain and press in the fermenter itself without having to transfer to a separate vessel.
Just the thermowell to fit.
November 25, 2024 at 3:24 PM
Our bespoke fermenter is coming along nicely.
That domed false bottom will actually as a first tier sieve once the fermentation has finished, allowing us to drain and press in the fermenter itself without having to transfer to a separate vessel.
Just the thermowell to fit.
That domed false bottom will actually as a first tier sieve once the fermentation has finished, allowing us to drain and press in the fermenter itself without having to transfer to a separate vessel.
Just the thermowell to fit.