 Rank: Newbie Groups: Registered
Joined: 2/1/2007(UTC)
Posts: 5
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Does anyone have a good or traditional sake recipe, and know anything about yeast purchased in blocks, which can ferment to high abv's.
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 Rank: Junior Member Groups: Registered
Joined: 5/13/2007(UTC)
Posts: 86
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"Uh I don't think you want a traditional one. It requires the saliva of several persons to induce the bacteria into the prepped and temp controlled rice. Here are a couple modern ones with Koji spores. http://www.finevinewines.com/ProdOther.aspYou must learn about which types of rice to use. We have a Japanese food store close and they were not sure which one either, so you need to study up"
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Rank: Newbie Groups: Registered
Joined: 2/1/2007(UTC)
Posts: 5
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"Thanks brew,
I met a guy from Nepal who mentioned his mom would make sake for new years. I thought it would be fun to put a batch together. I asked him to contact his mom and get the family recipe. If it takes saliva, hey, i'll try anything once."
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 Rank: Advanced Member Groups: Registered
Joined: 3/17/2007(UTC)
Posts: 167
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would you post your friends recipe when you get it. thanks.
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Rank: Newbie Groups: Registered
Joined: 2/1/2007(UTC)
Posts: 5
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Yes I will post that recipe. I spoke to him today and he informed me a relative of his found a good patch of yeast (in patty form) in NY. I was told one could recieve a good or bad batch of yeast, with no way of knowing at time of purchase.
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