Sake Making Ingredients

Sake brewing requires a precise combination of specialized ingredients to achieve the delicate balance of fermentable sugars, alcohol content, and nuanced flavor profiles. From Koji mold for starch conversion to premium sake yeast strains, each ingredient plays a vital role in the fermentation process, allowing brewers to craft authentic Junmai, Ginjo, and Honjozo sake styles.

Our Sake Making Ingredients collection includes Koji mold (Aspergillus oryzae), sake rice, yeast nutrients, and fermentation aids, as well as premium liquid sake yeast strains from Wyeast and White Labs, including #7 and #9. Koji mold is essential for breaking down rice starches into fermentable sugars, while specialized sake yeasts ferment at cooler temperatures, producing clean, fruity, and umami-rich profiles.

Whether you're a homebrewer exploring sake-making for the first time or an experienced brewer refining your process, these ingredients ensure balanced fermentations and high-quality results.