Sake homebrew pt 1.5- Ice

Changing the ice. As far as I know, professional brewers use temperature controlled environments. However, I do not have temperature control. I am doing everything manually to produce a truly artisanal and unique sake.

The bucket is submerged in cold water, which I am chilling, by hand with ice. This is very labor intensive, but effective.

The name for the sake comes from this method. I am naming it "Kooriki" or "Invisible Vapors of Ice." "Koori" means ice, and "ki" means qi/steam/vapor/life energy.

Category:

Howto & Style

Tags:

• sake
• homebrew
• changing
• ice
• temperature
• control
• water
• bath
• cold
• labor
• label
• kooriki
• koori
• ki
• qi
• college
• yipyip123
• yip

[wrusst]

I want your label mate think i seen ur thread in the forum

[yipyip123]

@wrusst Thanks :) it's all from art I found online

i'll message you a link, it seems that I can't post it here..

[joehabana]

Cool Label man...