A rice grain covered in white growth can be exactly what a brewer wants. A grain with white growth in separated patches can also be exactly what a
Continue ReadingKōji Production Explained: Enzymes, Mould Cultivation, and Brewing Science
The rice looks quiet. The brewer keeps checking it anyway. In kōji production, a small living population is building an enzyme supply that will h
Continue ReadingRice Polishing and Preparation Explained: Washing, Soaking, and Steaming
The number gets smaller as the work increases. A rice polishing ratio of 60% means the brewery has kept 60% of the original brown rice by weight,
Continue ReadingSake Rice Explained: Varieties, Growing Conditions, and Grain Structure
A brewer looks at rice and sees questions a cook might never ask. Will the grains survive substantial polishing? How predictably will they absorb
Continue ReadingHow to Understand and Evaluate Sake: The WSET Level 2 Framework
How can a grain that tastes mostly of starch become a drink that suggests melon, steamed rice or roasted nuts? To understand and evaluate sake, fo
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