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Have you ever tasted a sake with firm acidity, deep umami, and a quietly earthy structure? There is a good chance its character began in the yeast starter. In traditional kimoto sa...
Nearly every bottle of sake you drink starts the same way. It begins with a yeast starter called moto. So what is sokujo in sake brewing? Sokujo is the modern method for making tha...
Some sake tastes bold, savory, and wonderfully complex. That depth often traces back to the yeast starter. So what is yamahai in sake brewing? Yamahai is a traditional yeast starte...
Great sake begins before the main fermentation ever starts. Hidden inside the brewery is a small but powerful starter called moto, also known as shubo, the “mother of sake.” So wha...
Sake owes its very existence to a tiny living thing. That thing is yeast, a microbe you cannot see. So what is yeast in sake brewing? Yeast is the microorganism that turns sugar in...
Sake begins with a quiet transformation inside a grain of rice. That transformation has a name: koji. So what is koji in sake brewing? Koji is steamed rice grown with a special mol...
Harvesting yeast can cut costs quickly—but how many times can you reuse it before quality suffers? Here’s what experienced brewers actually watch for.
Author: Martin Keen Wort becomes beer at the point it is introduced to yeast, at which point fermentation occurs, turning […] The post exBEERiment | Yeast Comparison: White Labs WL...
Every bottle of sake hides a quiet miracle inside. That miracle is fermentation. So what is fermentation in sake brewing? Fermentation is the process where yeast turns sugar into a...
50% Australian ATTA flour 50% bakers flour with Imperial stout from local brewer yozzause Wed, 07/15/2026 - 07:42 Made 2 loaves using a local...
Most sourdough starters fail around day 3, but yours doesn’t have to. This step-by-step system shows you exactly what to expect each day, how to fix problems, and how to get a stro...
Sake truly takes shape in one bubbling tank. That tank holds the moromi. So what is moromi in sake brewing? Moromi, written 醪 in Japanese, is the main fermentation mash of sake....
I make my own sourdough starter by letting flour (wholemeal and organic) ferment; the bacteria do all the work themselves – I just need to feed them now and then and watch them ris...
Besides sanitation, success here depends on two things: slightly chloride-forward water to round out the malt, and great attenuation for a light, dry finish.
If you want to bake with yeast, but your bread turns out dense, flat, or disappointing, yeast is usually the culprit. The good news? Once you understand how yeast works (and how to...
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