Sake Research and Experimentation

Work already done:

• Sake Recipe is from Vol 33, page 122 of Make magazine.
• Chinese Rice Wine discussion/article is by Harold McGee, Lucky Peach, Issue 5: Fall 2012, "Chinatown", article: "Harold McGee on... 酒...", page 34.

Research in progress:

• Interesting to note that Harold McGee uses a different Chinese character as the second character to other articles about ostensibly the same thing. Another research topic?
• Koji.
  Koji is a starter mold/culture for making sake. It's possible/likely that the mold that is in the yeast balls we get from Chinatown is the same responsible for making Koji for Miso and Sake.
  • Urban Farmer on Rice Wines and fermentation mechanics, also a picture of a bag of "yeast" similar to our own
  • Discussion of Homemade Chinese Rice Wine and uses for lees on Everything2
  • Wikipedia article on the mold in question
  • Wikipedia article on the yeast and mold ball types used for starters in brewing rice wine to make rice liquor in China
  • Discussion of Rice Wine/Sake on HomeBrewWorld forums
  • Discussion of Koji on Sake World