Matt_lists at hotmail.com
Mon Dec 31 20:58:48 PST 2001
Since the subject is about sake and Fred Eckhard's book was mentioned I
thought I would give him a little plug. He is doing a Sake tasting here in
Portland OR. He posted this to the "Oregon Brew Crew" list he is also doing
a beer and chocolate tasting. These are fun events attend if you can....
Last month in a fit of noncompusmentus I promised a sake tasting for
Wednesday January 9th. I lied, John couldn't manage it and we moved it to
the following Wednesday, 16 January at 7:30pm in Steinbarts upstairs
classroom. REMEMBER THAT'S THE WEDNESDAY AFTER our Brew Crew Meeting on
Thursday 10 January. As is our custom, we split the cost of sake amongst
the attendees. I am intending to bring at least one $65 sake (among others)
for your expensive enjoyment. In the past the cost has averaged between $5
and $10 and the sake fantabulous! It should be no less than that this year.
The beer and chocolate tasting is set for Dublin at 8pm Thursday 14
February, Valentines day itself. This replaces the OBC meeting, and you can
join us, at the Dublin, with yourself, your wife, girlfriend, boyfriend,
significant other or whatever, but if you have a dog perhaps you should
leave it home. Chocolate is not good for dogs.
If you plan to provide chocolate for this, please contact me at the next
meeting, and remember that I don't get there until close to 8pm.
12162 SW Scholls Ferry Rd
Tigard, OR 97223
www.liquidsolutions.ws (web site)
http://list.liquidsolutions.ws/scripts/lyris.pl (mailing list)
May mead regain its rightful place as the beverage of gods and kings.
----- Original Message -----
From: <OudBruin at aol.com>
To: <JazzboBob at aol.com>; <hist-brewing at pbm.com>
Sent: Sunday, December 30, 2001 9:10 PM
Subject: hist-brewing: Re: hist-brewing digest, Vol 1 #17 - 4 msgs
> In a message dated 12/26/01 11:00:47 PM, Arne Thormodsen writes about
> sake, and states:.."I'd suggest getting Fred Eckhardt's book "Sake (USA)".
> helps to have it as background.
> 5 lb white short-grain rice
> 14 oz koji (Cold Mountain, available in many Asian markets in
> the US. If you live elsewhere look around.)
> 1 tsp Citric Acid
> 1 tsp Diammonium Phosphate
> 1/2 tsp "Yeast Nutrient" (yeast hulls and vitamin mix)
> Wine yeast (doesn't seem to be critical which kind, I use Premier
> There are some great improvements available to the sake brewer from
> steinbarts in portland ore.
> First and foremost you can get real sake rice prepolished down to 60%
> next you can get real sake KOJI not miso koji from steinbarts.
> While this sounds like an unabashed plug, it's the best place to get
> deal for homebrewing sake"
> They will also furnish a free updated fred eckhardt recipie to anyone
> a "sake kit-the rice,koji and yeast"
> Also suggest that you check out the "SAKE DIGEST" at: owner-sake at hbd.org
> the word subscribe in the header of your email.
> Vision brewing has KOJI_KIN(koji spores) available in small tins, his site
> at: www.kagi.com/vision/sake
> Lastly the national Sake championships will be held-May 4th in NYC at the
> Righa Royal Hotel
> Regards, HBH
> hist-brewing mailing list
> hist-brewing at pbm.com
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