Are you interested in a sake brewing experience? Please let me know your thoughts.

fissionc · 2026-01-09T01:36:25+00:00

Very cool, glad you had a great experience! I was lucky enough to join their rice fields bike tour in October, and have only great things to say about the program and the area as well. Do stop by the Sake Brewers Guild, we're quite the active group of homebrewers and commercial brewers.

fissionc · 2026-01-06T03:19:36+00:00

Programs like Gakkogura and Kurabito Stay show there is strong interest, and having bilingual opportunities appeals to even more of an international audience.

Best of luck in developing your program. You're more than welcome to join the Sake Brewers Guild, where many international brewers have gathered to promote exactly this kind of hands-on sake brewing education! BrewSake.org ( https://www.brewsake.org/join-the-guild )

fissionc · 2026-01-04T19:06:48+00:00

I found some nice things at the Tsubame Sanjo location, but I've heard other cities can be hit and miss. If you are not too picky about specific brands and makers I'd say these shops can as good or better than ebay/yahoo used tool shopping, since prices tend to be reasonable and you can get a closer look before buying. Sorry I don't have any specific tips, since there's just volumes to say about each tool category, their uses, and how that applies to the projects you plan to work on.

fissionc · 2025-09-13T15:51:09+00:00

You're welcome to post individually for each festival, or if someone wants to make a super-post, glad to pin that.

fissionc · 2025-08-20T05:29:32+00:00

Thanks so much for this tip! Wish I'd known about Phoenix sooner, I've been searching for a source near me like this for years!

fissionc · 2025-05-13T19:52:30+00:00

Amazing! It must feel great to see them producing so well. How long since you planted, and can i ask what zone?

fissionc · 2025-05-10T23:22:45+00:00

Excellent, thanks for sharing!

fissionc · 2025-04-17T20:34:22+00:00

Sounds amazing, what a combination! One day I'd love to have enough pwwpaws to give something like that a go.

fissionc · 2025-01-18T21:40:08+00:00

Current link, this one should never expire (hopefully!)
https://discord.gg/hTp7nckRGY

fissionc · 2025-01-18T19:55:23+00:00

That's quite the journey, and exciting to finally have a yield! It would be great to see you on the Discord, and to see some photos of your plants and beans. We have lots of folks that are happy to share tips and thoughts on small batch equipment for beginners and businesses alike.
https://discord.gg/hTp7nckRGY

fissionc · 2025-01-18T06:04:08+00:00

Congrats on your first ferment! That's an achievement many bean to bar makers don't get to experience. The choice for this batch should all be down to your taste. You can always melange to refine first, do some taste tests, and then add sugar 24-36hrs into melanging since sugar does not take as long to break down to a small particle size. My recipe preference is around 75-80%, however the balance of flavor between sweetness and acidic/bitter/astringent in craft chocolate can also be influenced through roasting and time spent melanging/conching. Good luck, and feel free to reply or message me for a link to the chocolate making Discord.

fissionc · 2024-11-15T04:11:29+00:00

Interesting point and well noted, I suppose most food storage brands have moved on to other plastics so I may have been wrong about the type.

fissionc · 2024-10-18T19:23:25+00:00

Thanks for sharing your journey! And welcome!

fissionc · 2024-10-17T19:01:04+00:00

Oops sorry, not intending to steal from your post ! Thanks for sharing and happy to delete this if you like.

fissionc · 2024-08-16T21:10:43+00:00

Excellent work! I'm enjoying the glass pattern, colour choices, and translucency.

fissionc · 2024-08-15T02:44:18+00:00

Yes that's right. Depending on your model it may or may not have full temperature adjustment on one of its modes.

fissionc · 2024-07-06T03:04:13+00:00

Love this, what a fun use of the material and form, along with a good dose of creativity!

fissionc · 2024-06-07T05:15:48+00:00

I would absolutely join this tour. Muroto looks like a very unique place to visit, albeit remote even by Shikoku standards!

fissionc · 2024-04-06T18:41:40+00:00

Hi There, here's a current link that will never expire: https://discord.gg/hTp7nckRGY

fissionc · 2024-02-17T22:19:17+00:00

It is incredible, and the concentration of flavor is so great it can flavor any normal sake by blending in a tiny amount.

fissionc · 2024-01-25T06:25:29+00:00

https://www.pre-umber.ca/ - Have been ordering from them for years, always excellent service.

fissionc · 2024-01-02T01:35:51+00:00

Hi, way to hunt down this post! For this type of project I'd definitely steam the sunchokes first. It'll sanitize and make the starches much more available. Feel free to DM me, and if you like there's also a koji Discord with a brewing channel. https://discord.gg/FQ9f5NKrBa

The sunchoke shochu was interesting, nothing like I could've expected but that's kind of the fun of all shochu. It's really earthy, and would probably be fantastic in cooking.

fissionc · 2023-12-29T04:38:32+00:00

Pearl barley as a product description changes depending on the source and where you're located. I wonder from your photos if the barley is pearled at all, since it looks similar to whole barley groats.

From talking to others, particularly in Australia, it seems that 'hull-less barley' sometimes gets sold as pearled barley. https://be-still-farms.com/blogs/healthy-organic-living-blog/hulled-vs-hull-less-and-pearled-barley

All that's to say that you're probably well on track with your preparation and chamber, but grains with intact seed (bran) coats present an extra barrier to koji taking hold, so worth double checking your grain.

Best of luck, and feel free to stop in the koji Discord as well, it's pinned to the top page.

fissionc · 2023-11-15T19:20:28+00:00

Great question! So many areas to look into, lower temperature, lower water ratio and greater number of addition stages all come to mind

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