Sake time again

[Chris]

I finally connected up with a koji importer again, so it's time for the sake!

Anyone got any good recipies?

I'll probably go for a red grapefruit Doburoku. Tasty!

[Chris]

I feel bad. Even sneakersupplier wouldn't respond to my post.

[mikey]

Why would you feel bad? Creating good sake is an art. Red blah, blah, blah, I have never heard of but I can tell you a good quality J sake is nectar of the gods.

[Bizier]

I am extremely interested how you go with this. I was reading up on sake methods a couple of weeks ago, and was slightly put off by all of the specific rice attention (polished within and inch of it's life, with no fat etc) and also the fact that I have never seen koji for sale here. I was, atypically, trying to allow more experienced users right of first reply.

Ha! jokes on you - I am actually sneakersupplier!

[Chris]

Ha! There is no sake! This was all a ploy to flush you out!

I'm not going to polish the rice myself (you better believe it!). I use the less polished sushi rice. Not ideal, but better than jasmin. I'm still looking into getting a supply of good Yamada Nishiki rice.

[Bizier]

I have some really nice American-grown glutenous rice at my Korean grocer around the corner, expensive as sh*t, but it is the goods when you want that in your cooking. Do you think this stuff is any good for sake? It has a great plump shape with pointy ends - I never thought I'd say that about rice.

http://cgi.ebay.com.au/National-Geograp ... 18Q2el1247
You know you wanna... though, I wouldn't go so far as to call you a *ahem* rice polisher

[Chris]

It depends. Sake is all about getting the oils and protein coats off the rice grain. Generally speaking, the best sake rice is pretty poor to eat. I'm on the case for the good stuff though.

[Bizier]

Any news Chris?

[Chris]

Unfortunately no. The search for good sake rice outside of Japan and the US continues...

[Bizier]

Biz to Chris
Biz to Chris
Come in Chris

Any news?