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Sake

Instructions
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Koji-Kin

Enjoy the taste of traditional Japanese sake made in your own home.

The Sake Homebrew Kit contains a 10 gram packet of Koji-Kin, enough to make 5-gallons (22 liters) of sake (14%-19% alcohol by volume) and comes with detailed instructions on the making of the homebrew sake. Koji-Kin is a very special fungus that converts starches to sugars. Homebrew sake is traditionally made in the kitchen and requires no specialized equipment.

Ready to drink in TWO WEEKS!

Additional requirements: yeast (SEE BELOW on this page) and citric acid.

Item # Your Price Shipping Weight
SA-K $10.15 0.3


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Sake Yeast

Ferments best between 55º and 75º F. Residual Sugar 0 - 0.25%.

This is a SPECIAL ORDER YEAST
and will take up to to up to two weeks before
it can be shipped.

Y-YW-4134           $5.99                     0.5 shipping weight


Dry Yeast

These are quality yeast that yield very good results if you don't want to bother with the LIQUID TUBE YEAST.  You have the option of 'proofing' this yeast or simply open the pack and sprinkling it over the surface of the must.

Lavlin K1V-1116

The K1 strain is a rapid starter with a constant and complete fermentation between 59º to 86º, capable of surviving a number of difficult conditions, such ass low nutrient musts and high levels of SO2 or sugar.  Wines fermented with K1 have very low volatile acidity, H2S and foam production.

The natural fresh fruit aromas are retained longer than with the other standard yeast strains.  Fruit wines and wines made from concentrates poor in nutrient balance benefit from the capacity of K1 to adapt to difficult fermentation conditions. Restarts stuck fermentations.

Lavlin EC-1118

The fermentation characteristics of the EC strain - extremely low production of foam, volatile acid and H2S - make this strain an excellent choice. This strain ferments well over a very wide temperature range, from 45º to 95º and demonstrates high osmotic and alcohol tolerance.  Good flocculation and compact lees and a relatively neutral flavor and aroma contribution are also properties of the EC strain.

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