Sake Brewing

Scheduled

View available dates and register at the host college.

Asheville-Buncombe Technical Community College

Starts: January 25, 2022

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

Instructor: Michelle Acheson-MacLeod

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.