I’ve talked about this for years and am now giving it a go. I’ve tried to get a hold of the sake the Nambu Bijin makes, but haven’t tried it yet.
So here we go with an all koji sake batch. I know they’re supposed to be sweet and a little viscous, but that is about it. I’m going to try a standard #7 yeast, but have considered a combo with a champagne yeast.
Let’s go science!
