Discussion in 'Other Beverages' started by not2quick, Jul 19, 2018.

  1. jesskidden

    jesskidden Poo-Bah (1,766) Aug 10, 2005 New Jersey

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  2. CASK1

    CASK1 Aspirant (293) Jan 7, 2010 Florida

    I've been brewing beer for over 2 decades, and also do my share of mead and cider. 2 years ago I made my first, and so far only, sake. It is a labor intensive process, requiring lots of carefully timed hands-on activity, and careful temperature control. At the time, I swore I would never do it again, but I'm about to order some koji and sake yeast and have another go! I'm not much of a blogger, but I documented my first attempt here: For the sake of sake! (Start from the bottom).
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  3. pat61

    pat61 Poo-Bah (5,488) Dec 29, 2010 Minnesota

    I think technically it is a beer because the koji (a fungus) is worked into the rice to convert the starches into fermentable sugars. Most decent Sake is served cold or semi-cold. It is not as popular here as mead and cider because Sake is a pain in the ass to make and it is hard to get Sake grade rise in the US.
  4. Kanger

    Kanger Zealot (519) Sep 3, 2013 New York

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  5. Greywulfken

    Greywulfken Poo-Bah (4,610) Aug 25, 2010 New York
    Society Trader

    Here's a real good one I had at a sushi fusion joint...
    Black & Gold...

    And then again from Total Wine...
    Smooth, mildly sweet, with lots of melon-like impressions...

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