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Brewing Japanese Sake

Sake has been a staple of Japanese life for over 2000 years. As is the case with many fermented beverages, sake was discovered, rather than invented.

Uncovered rice was exposed to natural, airborne yeasts, resulting in a mixture that created euphoria when consumed, so out of curiosity, a more controlled process was sought. People would keep a portion of the mixture and combine it with more rice, much like a sourdough starter. Sake is used in various ceremonies from all facets of Japanese life. Probably the most common use is during traditional weddings where the bride and groom share a cup of sake.

You can brew this ancient, potent drink using the You-Make-Kit™ Brand Sake Brewing Kit. This kit includes rice for making one, three-liter batch of country style sake, Koji-Kin seeds, hops, citric acid, lager brewing yeast and recipes.

Sedimentation: high. Final gravity: medium. Temperature range: 51°F - 75°F, ideal 51°F - 59°F.

This bottom fermenting yeast is originating from the VLB (Berlin) in Germany and is known under the code RH. The strain is used by Western European commercial breweries and has been reported to produce lagers with some fruity and estery notes.

Sake Koji-Kin Kit $11.95
Rice that has the correct mold growing on it will act like malt and convert further rice starch to sugar. This is the principal of Sake making. This special rice is called Kome-Koji. The mold seeds are called Koji- Kin and create the enzyme rich Kome-Koji to create complex and interesting flavors similar to mold used in cheese making.

Alcohol Tolerance: 16% Attenuation: >80% Temperature: >70°F

For use in rice based fermentations. For sake, use this yeast in conjunction with koji to produce fermentable sugar. Produces full body sake character, and subtle fragrance.

Sake has been a staple of Japanese life for over 6000 years. Now you can brew this potent drink using the ancient Koji-kin method. Learn to make malt-rice using the seeds of Koji-Kin to convert rice starch into fermentable sugar. This kit contains enough Koji-kin seeds to make repeated batches of malt-rice. You will also receive rice for making one, one-half gallon batch of sake. Kit includes: Koji-Kin seeds, sake rice, hops, citric acid, lager brewing yeast and recipes.

Sake Rice 5 lb. $9.95
Select California premium short grain rice. Kapika is a rice milling process that allows rice grains to polish each other without the use of water or brushes as in traditionally milled rice. The Kapika process creates highly polished rice, which increases water absorption and promotes excellent taste and texture. The more milling rice undergoes the more complex the flavor of your sake will be.