I am starting to brew sake for the first time and had a few questions for anyone who could answer them. I was going to use a HLT to hold it at temperature, but sake doesn't need anything higher than 110 degrees most of the time so I was wondering if this is necessary or if there is a better alternative. Does anyone out there have experience with this? I also had a few questions about what type of yeast to use. I have koji but I haven't read about what yeast is traditionally used. Any advice would be appreciated. Thanks,
Sayab Poot
Sayab Poot
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