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A Pictorial Look at the TwinBird Rice Mill
Back in August I posted an article about milling rice with the TwinBird Rice Mill. However, I was not able to include any pictures that could prove useful to those of a mind to construct their own...
View ArticleAmazake – it ain’t sake
I have meant to post a little something about anazake for some time but I keep putting it off. Now that I have gotten a question about how to make it I can see that it is overdue and I should get my...
View ArticleHow much sake does a pound of rice make?
I recently saw a section in “The Niigata Sake Book” labeled “How Much Sake Is Made out of 1 kg (2.2 lb.) of Rice” and thought this would make a nice topic to cover. I may later do a more in depth look...
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Steeping to hit the numbers
Picture the toji presiding with a stopwatch over kurabito as they steep rice for a batch of daiginjo; 28.29.30.31 pull it out of the water. A 31 second steeping to reach the desired 29% uptake of water...
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Rice Malt, Not for Sake but still interesting
While researching rice and enzymes I came across an article on how steep time and temperature influence rice malt enzyme production. Malting is a major part of most beer brewing but while sake is, by...
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Digging into US rice – where did it come from?
Discussions with a friend challenged my understanding of some aspects of US rice production. I had focused on California rice for most of my earlier research and really, if the truth is to be known,...
View ArticleNew US kura, the “Texas Sake Company” grand opening on Nihonshu no hi!
Today, Nihonshu no hi or international sake day, is not only a day to celebrate sake but, beginning this year, also the opening day for a new kura, sake brewery, in the great state of Texas. Texas Sake...
View ArticleOde to the rice farmer
This week I thought that it would be interesting to look at the rice production in the US. This quick look will actually be narrower than the whole of the US in that I am using material exclusively...
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Hiroshima’s Hattan Rice Varieties best for Futsu shu but not Daiginjo
This week I thought that I would review a couple of papers on Hiroshima rice. I came across these papers on the analysis of Hattan rice which is grown only in Hiroshima. This piqued my interest because...
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Rice shinpaku structure or not?
Key to sake production is the shinpaku or white opaque center. The shinpaku is generally important because of its increased ability to gelatinize during steaming, has a softer center for koji to invade...
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