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I realize this post is fairly old, but here's my two bits: Properly stored, unopened double pasteurized clear sake has an unrefrigerated shelf life of at least two years. If kept refrigerated, that can be extended almost indefinitely. Nigorizake and nama sake have considerably shorter...

I don't really frequent them, but threads that link back to my site tend to get my attention. =) I've also got it set up so that any threads that I do post in send me an e-mail when you guys respond. Oh, and you're welcome. =)

They are everywhere, but like just about any other living thing they need water in order to get hold of any kind of nutrients they need for biological activity. Practice makes perfect. =)

The koji doesn't do any souring on its own, man. That comes from lactobacillus activity in the moto. Koji by itself doesn't have enough water to support much microbiological activity. =)

Storing it in the refrigerator is just fine for the short term, say up to a month. Beyond that, I would freeze it. Freezing koji doesn't hurt it in any way, so put that worry out of your head right away. =) In fact, I usually move my koji right to the freezer after it's done simply because...

Sure, I'll have a look. =)

Well I'll admit that's the first time I've seen that recipe not being billed as a recipe for sake. You may or may not enjoy the end result, but I would like to correct you on one matter: This recipe will not yield something equivalent to "whisky potency." Whisky is generally around 40% alcohol...

You can use K-meta, but the preferred method is pasteurization.

Let me know when it's done, maybe we can hold a little tasting party. =)

Unless your PVPP plastic bucket was previously home to something stinky like pickles or paint thinner, then those stories you're referring to (that I've never heard O.o) have absolutely no merit whatsoever. I've been brewing sake in my plastic fermenter for years and have never had a complaint. :D

You have one of these, right? Seriously, don't diss the plastic bucket! To successfully make sake, you are going to need some kind of fermentation vessel that Can hold up to about 6 gallons Has a wide opening to accommodate multiple stirring sessions, additions of solid ingredients like...

Username taylor-madeak. Okay okay, the chance of winning a conical fermenter or custom mash spurtle finally convinced me to sign up and post on the new forum.

Why, thank you! :o

What recipe or method did you use? It doesn't sound like you used my guide as a reference. =)

Glad to hear you met with success, Toilet Rocker. =) Helping people make sake is what I'm all about.

That's correct. The moto and moromi get plenty of aeration with all the stirring that is built into the process.

Depends on your fermenter. My airlock never bubbles when I put it on my bucket, but that's because the lid is so leaky. =) In your case, it's hard to say. It's possible that you shocked the yeast into dormancy with the low temperature, but now that you've raised it fermentation should pick up.

:o Any time, man, any time.

I don't really know exactly how low the temperature can go before the yeast go dormant, but in general I recommend that you don't go below 45ºF. Fermentation usually generates enough heat to keep the moromi mass two to three degrees above the ambient temperature inside my fermentation fridge...

Sorry for being so late, for some reason the forum didn't e-mail me about a topic reply. In this recipe, the raisins supply yeast nutrients, some flavor, color, and trace amounts of fermentable sugars. Recipes like this one are the result of early homebrewers attempting to figure out how...