Welcome to Happenstence! If you've ever wondered about the origins of our unique name, you're not alone. We’ve received numerous inquiries about what "Happenstence" means and how it came to...
The last installment in the Saké series explains the process of bottling your our delicious Saké! At this point, our bentonite clay has clarified our liquid after a week.
We are getting close to the end of the Saké Series, this week we go over the various steps for the Yodan phase. The Yodan (~day 27) is the process...
Today we learn about the two major stages of Saké brewing: the Shubo (rice mother) and the Moromi (main ferment). The Moromi consists of the Hatsuzoe, Nakazoe, and Tomezoe additions.
Today we discuss the arduous task of preparing your rice for Saké, including growing your MOLD! Saké is very different from all other fermented beverages because it requires a fungi...
In this introductory video, I discuss where to find the rice used in Saké, along with some a general tips on how to grow your mash (Moto) and Kōji Kin.
The first installment of the Saké series! Here I overview the materials and equipment needed to craft this authentic Saké recipe. Most of the equipment used in this recipe is low-TEK and...