In the Brewhouse‎ > ‎


I've never successfully made sake, so i don't really feel qualified to write about it, but i feel like it does deserve its own page apart from wine, beer, mead, and cider. 

Sake is a rice wine, which you probably know, but it's also an interesting little venture into mycelioculture at the same time.  You see, there is nothing fermentable about rice.  You can't ferment rice any more than you can ferment pasta or potatoes or bread.  Fermentation is a breakdown of sugars into alcohol and carbon dioxide, and there just isn't any sugar in these starches.

With beer, you also start with an unfermentable starch - barley - and then malt it to convert the starch into sugar. Sake is similar, but instead of malting, the rice is inoculated with a type of fungus spore and basically left to mould.  This mould, called koji, "eats" the starch and produces enzymes that break it down into sugars which can then be fermented.

Once i've made a few successful batches of sake maybe i'll write more about it, but that's all i can say confidently for now.