# Feedback on NHC 2014 Intro to Sake presentation

**URL:** <https://forum.homebrewersassociation.org/t/feedback-on-nhc-2014-intro-to-sake-presentation/18090>\
**Category:** The Pub\
**Created:** [November 5, 2014, 11:36pm UTC](https://forum.homebrewersassociation.org/t/feedback-on-nhc-2014-intro-to-sake-presentation/18090 "2014-11-05T23:36:56Z")\
**Posts on this page:** 3\
**Page:** 1

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**Author:** ![starkiller4299](https://avatars.discourse-cdn.com/v4/letter/s/a3d4f5/32.png) [@starkiller4299](https://forum.homebrewersassociation.org/u/starkiller4299)\
**Post date:** [November 5, 2014, 11:36pm UTC](https://forum.homebrewersassociation.org/t/feedback-on-nhc-2014-intro-to-sake-presentation/18090/1 "2014-11-05T23:36:56Z")

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I suppose this is a bit on the late side, but if anyone was at the 2014 NHC and had feedback on the How to Homebrew Sake presentation, I would love to hear it!&nbsp; I am hoping to incorporate lessons learned into my next seminar submission, on a different topic.&nbsp; Thanks in advance!

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**Author:** ![erockrph](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/erockrph/32/13330_2.png) [@erockrph](https://forum.homebrewersassociation.org/u/erockrph)\
**Post date:** [November 7, 2014, 11:01pm UTC](https://forum.homebrewersassociation.org/t/feedback-on-nhc-2014-intro-to-sake-presentation/18090/2 "2014-11-07T23:01:34Z")

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I was not present for the presentation, but I have listened to the recorded version. I actually gave it a re-listen yesterday since I was going out for sake & sushi.

I don’t have any specific recommendations, other than the presentation was excellent. I would have liked a bit more details at a few steps, but given the subject matter I think you made the right choice to present the topic at a high level and leave plenty of time for the audience to ask questions.

Speaking of questions, since we have you as a captive audience I do have a few questions about sake brewing if you don’t mind.

For nigorizake, you mention that it’s pretty much a matter of sucking up a portion of the lees and including that in the final package. I was just wondering if there’s any steps you would take to separate the yeast cake from the rice solids. Or is there no separate yeast cake? I know what it tastes like when I get yeast in a beer that shouldn’t have any, I wouldn’t want that yeasty flavor in a nigori sake.

Has anyone in the homebrew sake community tried polishing their own rice? I was wondering if a rock polisher (or some other device) might be able to shear rice down to a level equivalent of what is used in ginjo/daiginjo sake.

Thanks again for an excellent presentation!

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**Author:** ![starkiller4299](https://avatars.discourse-cdn.com/v4/letter/s/a3d4f5/32.png) [@starkiller4299](https://forum.homebrewersassociation.org/u/starkiller4299)\
**Post date:** [November 22, 2014, 6:21pm UTC](https://forum.homebrewersassociation.org/t/feedback-on-nhc-2014-intro-to-sake-presentation/18090/3 "2014-11-22T18:21:57Z")

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Hey, thanks for the feedback!&nbsp; I’m glad you enjoyed it :).&nbsp; All the verbal feedback I’ve gotten was very encouraging, but the post-presentation polling data was a little critical…with no details to it, of course.

I frankly haven’t heard of trying to separate out the yeast from the rice solids.&nbsp; There is no particular layering of the solids or the yeast, it’s just one big gooky mess.

I _can_ tell you from first hand experience that I did not get any yeastiness from the solids when I made a nigorisake, if that helps :).

I also have not heard of any attempts at polishing one’s own rice, but I’d love to hear the results of anyone who did!

PS I did submit for another seminar topic, this time on electronic controls 101–basically a primer on all things electronic associated with the brew day.&nbsp; Hopefully I’ll hear good news in a couple weeks!