The sake looks murky, but the aroma and flavour are superb. The mouthfeel is a little creamy to start with, but there's also a lot of fizz too, so it's definitely still fermenting.
June 30, 2025 at 12:16 PM
The sake looks murky, but the aroma and flavour are superb. The mouthfeel is a little creamy to start with, but there's also a lot of fizz too, so it's definitely still fermenting.
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.
Then we stir in 575ml of water and our yeast before popping it back into the incubation chamber with is now acting as a warm room set to 24c where we'll leave it for a week.
June 4, 2025 at 9:37 AM
Then we stir in 575ml of water and our yeast before popping it back into the incubation chamber with is now acting as a warm room set to 24c where we'll leave it for a week.
Now we mix in the steamed rice with with 115g of our koji.
June 4, 2025 at 9:30 AM
Now we mix in the steamed rice with with 115g of our koji.
Now the rice is steamed we let it cool down for a bit.
We want it to be about 25c to 30c
We want it to be about 25c to 30c
June 4, 2025 at 9:16 AM
Now the rice is steamed we let it cool down for a bit.
We want it to be about 25c to 30c
We want it to be about 25c to 30c
And now we pop it in the steamer for just over an hour.
June 4, 2025 at 8:15 AM
And now we pop it in the steamer for just over an hour.
We've rinsed and soaked 340g of premium sushi rice (can't get sake rice so have to make do for this batch).
Same rinse and soak method as for the koji.
Same rinse and soak method as for the koji.
June 4, 2025 at 8:14 AM
We've rinsed and soaked 340g of premium sushi rice (can't get sake rice so have to make do for this batch).
Same rinse and soak method as for the koji.
Same rinse and soak method as for the koji.
And after 53 hours of innoculation we now have enough koji for a 50l batch of sake.
It's possibly gone a little far, which is why there's a yellow tint to it, but that's likely down to the humidity issues I was having.
It's possibly gone a little far, which is why there's a yellow tint to it, but that's likely down to the humidity issues I was having.
June 3, 2025 at 4:04 PM
And after 53 hours of innoculation we now have enough koji for a 50l batch of sake.
It's possibly gone a little far, which is why there's a yellow tint to it, but that's likely down to the humidity issues I was having.
It's possibly gone a little far, which is why there's a yellow tint to it, but that's likely down to the humidity issues I was having.
Looking at the rice this morning, and we have koji!
June 3, 2025 at 7:40 AM
Looking at the rice this morning, and we have koji!
18 hours sat in the inoculation chamber at 30c and 85% humidity, and we take the trays out to give the rice a good mix.
June 2, 2025 at 5:00 AM
18 hours sat in the inoculation chamber at 30c and 85% humidity, and we take the trays out to give the rice a good mix.
Time to mix the spires in, then into the inoculation chamber it goes for 18 hours!
June 1, 2025 at 11:07 AM
Time to mix the spires in, then into the inoculation chamber it goes for 18 hours!
That's the first batch of steamed rice now spread out and cooling.
We want to get this down to about 40c before adding our spores.
We want to get this down to about 40c before adding our spores.
June 1, 2025 at 9:30 AM
That's the first batch of steamed rice now spread out and cooling.
We want to get this down to about 40c before adding our spores.
We want to get this down to about 40c before adding our spores.
And as it streams, we get the incubation chamber up to humidity and temperature.
June 1, 2025 at 8:39 AM
And as it streams, we get the incubation chamber up to humidity and temperature.
Now to steam the rice (in two batches as it's a lot of rice)
June 1, 2025 at 8:38 AM
Now to steam the rice (in two batches as it's a lot of rice)
And now we leave it to soak for just over an hour.
June 1, 2025 at 7:03 AM
And now we leave it to soak for just over an hour.
The first step is to gently rinse the rice.
June 1, 2025 at 6:47 AM
The first step is to gently rinse the rice.
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.
And this will be the can...
February 7, 2025 at 12:38 PM
And this will be the can...
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!