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Two new batches...

I made one Yamahai, one Shubo, each with koji I hand-made with frozen spores - happy that technique works. I keep a little of each koji batch and some 'master' spores from a batch, for redundancy.

Anyway, the gamey, Yamahai sake as namasake has been fantastic, this week we get to drink it in it's namazume state - single pasteurized as I do. As Namazume-Yamahai it's a fantastic full sake.

I haven't yet pressed the lactic-acid batch: it stayed very cold while I was on vacation, but it is coming along with great smooth taste.

Both are Premier Cuvey, which I still adore!


These are bottles of moruka.  The quart jars, in the fridge, develop anywhere from a light dusting down to one centimeter of rice.  I then siphon the bottles into 8 or 12 oz servings at second pasteurization.  The sake is cask strength, typically 19%! Much I enjoy as namazume, a nice treat if I do say so myself! 

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sakeyum
saké - notes.

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