This follow up article builds on the two areas – “ingredients and equipment” – previously investigated which continue to cause challenges to international sake breweries, often leaving their owners scratching their heads, and reaching for their cheque books.

So, assuming you have your brewery now built and all the ingredients to hand, ready for that first fermentation, can you confidently fire up the rice washer and steamer with enough knowhow to make even a passable end sake?

Continue reading “Guest Post: The Challenges Of Making Sake Outside Of Japan (Part 2)” →