So how long from yeast addition to finishing?
I brew beer and make fruit wines and I am very interested in this.
Just a couple of days in the warmth of summer, although you can let it go as long as you like the taste (taste daily!). It does continue to ferment in the fridge.
Sake and doburoku are a unique-on-earth brewing process, different from beer: they have two simultaneous fermentation processes going on. One is starch-to-sugar fermentation from koji mold (Aspergillus oryzae; I used Cold Mountain's koji from the Asian grocery) and at the same time, sugar-to-alcohol fermentation from the yeast (I just used Fleishmans bread yeast).
Koji is becoming more and more popular, teetering on trendy. Most people are using it to dry age meat (two or three days in the fridge instead of weeks). It has a lot of uses in Japan, not the least of which is as the starter for miso.
have two local Asian grocery stores; the big one used to carry only Cold Mountain koji, the small one had no koji at all. Now the big one has three brands/kinds of koji and the lottle one has Cold Mountain. I take that as a sign that they are seeing a lot of new demand.
If your local Asian grocery doesn't have koji, ask them to carry it. You can also buy it online, but because it's alive and needs to be refrigerated, it would be good to wait for cold weather.
Edited by JanetPlanet, 16 September 2019 - 01:50 PM.