Sake Brewing

Sake Brewing

Scheduled

View available dates and register at the host college.

Asheville-Buncombe Technical Community College

Delivery Format: Face-to-Face

Delivered in a classroom or lab setting.

Location: Asheville
Schedule
  • Tuesday, January 25, 2022 - 9:00am to 5:00pm
  • Wednesday, January 26, 2022 - 9:00am to 5:00pm
  • Thursday, January 27, 2022 - 9:00am to 5:00pm
  • Friday, January 28, 2022 - 9:00am to 5:00pm
  • Friday, March 18, 2022 - 9:00am to 3:00pm
  • Friday, March 25, 2022 - 9:00am to 3:00pm
Tuition: $201.35

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!

Audience

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.
Sake Brewing

College Options

Request this Course

Level: Beginner

Lecture HoursLab or Activity HoursTotal

Delivery Options

Face-to-Face
Delivered in a classroom or lab setting.
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