Sake Brewing

Sake Brewing


View available dates and register at the host college.

Starts: October 1, 2019
Register at Asheville-Buncombe Technical Community College (Course #: SEF-9127-933BW)
Class will be held at Asheville
  • Tuesday, October 1, 2019 - 8:00am to 5:00pm
  • Wednesday, October 2, 2019 - 8:00am to 5:00pm
  • Thursday, October 3, 2019 - 8:00am to 5:00pm
  • Friday, October 4, 2019 - 8:00am to 5:00pm
  • Tuesday, November 12, 2019 - 9:00am to 12:00pm
  • Tuesday, November 19, 2019 - 9:00am to 4:00pm
Tuition: $251.35

This course is a fun and unique opportunity to learn how to brew sake. There are only 14 sake breweries in the US, which makes sake brewing a special skill. Immerse yourself in 6-day course and make your own sake from brewing to bottling. Learn how to steam sake rice, culture koji, ferment rice, and filter kasu. When you are finished, take home your own sake creation!


This course is designed for the sake brewing industry. Possible application in koji fermentation industries such as miso, soy, and tempeh.

  • Home Brewers
  • Brewery Production Workers
  • Fermentation Enthusiasts
  • Sake Enthusiasts

Topics Include

  • Safety
  • Sanitation
  • Water Requirements
  • Koji
  • Rice
  • Yeast
  • Brewing (Days 1-4)
  • Fermentation (Measurements taken on Day 1, 4, 5, and 6)
  • Filtration (Day 5)
  • Bottling (Day 6)
  • Tasting (Continuous)

Learning Objectives

  • How to clean and sanitize for brewing production.
  • How to wash, soak, and steam sake rice. 
  • How to pitch koji and yeast.
  • How to filter sake.
  • How to bottle sake.
  • How to monitor sake by measuring pH, sando, amino sando, SMV, alcohol content, etc.
  • How to taste sake.


This course must be taught at a BioNetwork location.

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Sake Brewing

Level: Beginner

Lecture HoursLab HoursTotal

Instructor Pool

Michelle Acheson-MacLeod
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