Sake Recipes
COMMENTS
Sake is something all its own, just like mead honestly. It has more to do with beer than wine for sure, but it fits in beer as well as mead fits in wine.
www.taylor-madeAK.org has in my opinion one of the best guides to make Sake out there. The recipe for Sake are more like ratios of koji:rice:water and are different for the moto and the moromi.
Its not a traditional grain bill.
Making sake outlined in this guide is process intensive, but not overly complex - no more than if you iterate all the steps from crushing grain to fermenting a beer. Homebrewers carry out most of these steps in 8 hours. Making Sake spreads these steps out for a few weeks.
So in short, you will not see a major difference in recipe formulation as you will with beer. Sake is 80% process oriented. Having great Sake rice bred for the single purpose of making Sake is optimal, but when a Kura is faced with a bad crop of rice, they still make quality sake matching their previous expectations. Being in America, the rice is always in a 'bad year' :D
I would like to repeat some of the information in the guide here, but I figure just going to the source would be a better idea.
I hope the link is helpful. I've made several batches of Koji and a few batches of Sake which turned out exceedingly well by using the guide properly.
Sake is a beer, not a wine. Why are there no Sake recipes here?