Here we go. Today is the day I get things going. In the enthusiasm of learning something new and trying to needlessly complicate things, I decided that this sake should also be a kimoto style and that I’ll use a wild ferment yeast from Bootleg Biology originally cultivated from the former Black Project brewery here in Denver.
So who knows what will happen, but I’m excited to try all of this.
The first round of rice was smoked first, but not washed. Before washing/soaking it still had a strong smokey scent.
The smoke didn’t seem to keep after steaming. It may resurface later, but we’ll have to see.
Starting the kimoto mashing.
30 minutes mashing later. Will continue with this in a few hours. Gotta get those lactic acid juices going :)
Best little brewery assistant around