Masa Japanese Whisky Distillers Kit is a Whisky inspired by the renown Godfather of Modern Japanese Whisky - Taketsuru Masataka who went to Scotland in search of inspiration and returned with a Scottish bride and recharted Japanese Whisky making for the next century. Truth be told the Japanese where already making delicious differentiated whisky like Awamori and Shochu Rice Whisky for centuries before Masataka san went to Scotland and still make amazing Rice Whisky today.
Masa | Japanese Whisky however is a slight twist on a traditional Scottish Style Single Malt. Here we introduce Corn to lightening the mash and Wheat to soften the palate. We also highly recommend you do some of your own blending with this Whisky with some of your other Whiskies. The art and craft of Japanese Whisky is all about the blending and maturation.
Mill the grains and dough-in targeting a mash of around 3 Litres of water to 1 Kg of grain (a liquor-to-grist ratio of about 3:1 by weight or around 25 Litres) and a 65 degrees Celsius (149 Fahrenheit). Add the Still Spirits | Alpha-Amylase | Distillers Enzyme once 20% of the grain has been mixed into the Mash Tun to assist with conversion of the unmalted Barley and Oats.
Test the pH of your wash. The accepted pH range for mashing is 5-5.5, with 5.4-5.5 considered the optimum. Use citric acid to bring the pH down and calcium carbonate to bring it up. The predicted mash pH is 5.80 for this recipe kit.
Sparge: Fly Sparge slowly with approx. 8+ Litres of 77 °C (170 °F) water, collecting wort until the fermenter volume is around 25 L.
Pitch the Yeast - sprinkle on top of the wash.
Allow to ferment in the temperature range 20-35C. A cooler fermentation will produce less esters and take longer to ferment for an arguably cleaner more pure flavour. A warmer fermentation will ferment more quickly and produce some more ester character to your wash and final spirit. Aim for the higher end of the range around 32-35C for a more full flavour higher ester Whiskey wash.
Fermentation should be completed within 3-5 days. Wait for two consecutive days of consistent low Hydrometer readings. It is often good to leave your fermentation for longer to let lactic acid character and funk develop from the grain.
Once fermentation is complete. Stir the wash vigorously to remove all of the remaining CO2. Once degassed, add the contents of Part A of Still Spirits - Turbo Clear 130g stir well, then leave for 1 hour to stand.
After 1 hour, slowly pour Part B of Still Spirits - Turbo Clear 130g evenly over the top of the wash while stirring gently to help spread it evenly. Do not stir vigorously as this will disrupt the clearing process. Leave to clear for 24 hours. During this time Part B will drop down from the top, taking all unwanted yeast and sediment with it to the bottom. If you have temperature control of your fermenter or an old fridge feel free to crash chill to assist with clarification of your wash before distillation.
Siphon the cleared liquid to your kettle and distill using a traditional double pot distillation. If the distillate that you have collected is above 62% abv, then dilute to 62 percent and age in an oak barrel or with an alternative aging method, such as oak chips, spirals or mini staves.
Distillers notes: There are too many unique characteristics of Japanese Whisky making to go into the detail here. One of the key thrusts is maturation and blending. Try different Oak infusions and also try to blend some of your Masa | Japanese Whisky with some of your other favourite Scotch, Irish and/or American Whisky. Have some fun!