Sake

70% Polished Rice for Sake, 5 lb bag

What separates rice for making sake from the typical rice you'd find at the grocery store is the milling process. This Calrose rice is milled to 70%, which means 30% of the outer layers have been removed. Removing these outer layers will give your beer or sake a lighter body, and the lower the milling number the lighter the body will be. 70% milled rice is perfect for making Junmai or Honjozo sake.

Calrose is a medium-grain rice that accounts for roughly 85% of all the rice grown in California. "Cal" is a call out to the growing region, and "rose" is a nod to the grain shape following "Blue Rose", an earlier medium-grain rice developed in Louisiana.

This Yellow Koji is produced with 70% milling ration rice (30% is milled off as flour).

Koji (Aspergillus oryzae) is a fungus that is grown on rice during the Sake making process. Koji is grown on rice which breaks down starch in the rice to a more fermentable sugar source. Yeast can then use these sugars during fermentation  to produce sake.

Yellow koji should be used for sake brewing at a koji to grain ratio of 1:5 (20%) = 20oz koji : 5lb polished rice.

20 oz package. Shelf stable. Best used within 1 year.

Sake #9 used in conjunction with Koji for making wide variety of Asian Jius (rice based beverages). Full bodied profile, silky and smooth on palate with low ester production.

Carefully selected yeast strain for saké brewing that perform properly in the nutrient-deficient environment that rice provides.

- Styles: Saké, Daiginjo, Nigori, Japanese Plum Wine, Fruit Saké

- Flocculation: Low

- Fermentation Temperature: 60-75°F (15-24°C)

- Alcohol Tolerance: 14%

Now with more yeast, you get double the pitch. PurePitch® Next Generation is designed to pitch at a rate of 7.5 million cells/mL per 5 gallons/19 liters, a commercially recommended pitching rate for standard ale ranges. PurePitch® Next Generation has an improved proprietary film designed specifically for White Labs and allows for one-way off-gassing to reduce product inflation and deliver higher yeast health and longer shelf life.

Produces a full-bodied character and subtle fruity esters. For use in rice-based fermentations; typically used in conjunction with koji (to produce fermentable sugar). This strain can also be used successfully in beer fermentations.