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You're both right and wrong there. That's a high estimate for that kit, but it would be a low estimate for a properly made sake. My sake routinely comes in at 19-20% ABV, which is normal even for commercial varieties. This is called genshu sake, and it's usually diluted down to 14-16% ABV...

He does. So does F. H. Steinbart Co.. You see it a lot on many forums, actually. Sometimes it makes me want to explode. :slp But, I try to be polite and point out that I've streamlined the process described in my guides as much as is absolutely possible without damaging the end product. If...

Yeah, and? Did you actually read the description of the rice sold in that kit? This ain't no supermarket white rice, my friend. What he sells is premium ginjo grade sake rice, milled down to 60% of its original weight, that is supplied to him from the SakeOne brewery there in Portland. If...

You mean this? No offense intended, but that is a far cry from being a complete sake making kit. Where's the fermenter? How about a joso bag? Glass jugs, stoppers, and airlocks for secondary? How about some bentonite or some other fining agent? Or maybe some bottles? Okay, okay, so it's...

The mold spores (koji-kin) is generally available at homebrew supply shops, locally or online. Alternatively, prepared koji can be purchased from Asian grocers. If neither happens to be available in your area, you can order prepared koji from HomeBrewSaké.com or F. H. Steinbart Co.; and...

It is neither a wine (because it contains no fruit) nor a beer (because it contains no hops or carbonation). Saké deserves to be in a separate category, I call it: Asian jiu.

Glad to hear it! I'm looking forward to seeing how it turns out. =)

Any luck with that first batch, Boozehag?

Ain't that the truth!

Always dry measurement (volume/weight) for rice. =) Edit: I'm not too hot with metric for making saké, but I want to point out that when using US "standard" measurements, everything is done in volumetric measurements and is based around the standard 10 pound bag (or 5 pound bag if doing a half...

Google couldn't translate it because it wasn't in Japanese characters, it's written in the common Anglicization of Japanese known as Romanji. Boozehag, the most important thing you should take away from this thread is this: don't use a carboy for primary fermentation when making saké. You...

Hey, no worries, it's totally understandable that the conversions woul throw anyone off. You said you want to make a half batch to start with, and that will require 20 ounces of koji if you're following my recipe. Converting that to metric for you yields 20 ounces = 567 grams, rounding off to...

Google says the exchange rate for NZD to USD is 1:0.6037, which sounds about right to me given the amount of koji you need. I pay $8.00 USD per 20 ounce tub of koji here in Alaska, which works out to pretty close to what you're looking at paying for the ~500 gm you need. I dunno, maybe...

You'll need 20 ounces for a half batch of sake (yields ~1.5 gal). Drinking out of a masu isn't difficult at all. The trick is not to attempt to drink from the side - drink from a corner.

Almost impossible for me to say without seeing a picture of the product in question. If they're geared toward Chinese, you could ask if it's "qū meí jūn." Also, since it's a glass jar, you can just inspect the product to see if it looks like koji. Just remember: real sake is yellow. With...

'Atta girl! My wife says she doesn't like saké either, but she'll drink my ginjo saké. :D

Hot saké is all too common, unfortunately. Here in Anchorage sushi ya and Japanese restaurants in general are experiencing something of a boom, and every one of them will bring you a steaming tokkuri if you fail to specify that you prefer your saké chilled. They also want a disproportionately...

If you're referring to the served-hot-and-tastes-faintly-toxic saké served at your local sushi ya, then it's no wonder you say it's ghastly - that's the bottom shelf stuff! I assert that you've yet to taste a chilled glass of junmai ginjo ("all rice" "premium") saké, which can easily be...

Then my subliminal messages have been successful! :d

Thanks! I wasn't trying to make an issue out of it, but I always think it's silly to have a word filter on a forum intended to be populated entirely by adults over age 21 (or whatever the variable legal drinking age is in other countries). No, koji doesn't contain any alcohol. New Sagaya...