brewery
picks
yu-tang
pineapple jalepeno
lemon ginger
ben’s American sake
brewing PROCESS
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When brewing a batch of sake our first step is to prepare our rice by washing it, this removes unwanted rice flour and other debris from the field and milling process. After washing, the rice is then soaked. This soaking hydrates the rice and aids in steaming the rice. Unlike the rice you cook at home, sake rice gets steamed for 1 hour instead of boiled. This helps keep the grains dry and less sticky.
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It takes one week to brew a batch of sake and 4-6 weeks for the batch to finish fermentation. The sake brewing process is called “Parallel Fermentation” or “Double Fermentation.” This is because two organisms are used at the same time: sugar conversion is occurring via koji and alcoholic fermentation is occurring via sake yeast fermentation. Sake yeast ferments in the 50°F-60°F range and gives us fruity/ floral notes.
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After a batch is done fermenting the alcohol content will be 17%-19%. We then transfer the batch into different infused and traditional blends. Our Black Label Premium is a traditional sake that has been filtered. Our Natural Nigori is unfiltered and is also a traditional style of sake. The milky creamy appearance is due to yeast and dissolved rice that is still in solution.
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We use fresh juices to infuse into our sake spritzers. The infusion process typically takes 24 hours. After this we strain out the solids and carbonate the sake blend.
