Sake Rice Growth Trials
These are the rice seedlings:
So one of my big goals is to make organic junmai ginjo jizake.
By Jizake I mean:
-1) Use sake yeast that I have slanted and then re-propagated
-2) Koji made from home-cultivated koji kin
-3) Well water from my tap
-4) Home grown and home polished rice
I feel like this will allow me to produce and participate in a process that is much more like what jizake makers in Japan make and experience. I really like the concept of a regional and local style.
In taking steps towards this goal, I have begun some sake rice growth trials. This is one of the last steps needed to complete the goal. However, because I’m just growing a few plants of each type this growing season, it will be next fall before I can actually cultivate enough (~65lbs) to make a 2.5X batch of sake.
This year, I plan to collect data like:
I’ve got 6 Japanese varieties started including well-known sake rice strains like Omachi and Wataribune. I’ve got another 12 varieties that might be good that I didn’t start.
We’ll see how it goes. Based on my results this year I’ll select the top 1 or 2 producing varieties to grow next season albeit on a slightly larger scale.