I ordered a case of cobalt blue bottles and some fancy silver corks for my sake today.
This project is really turning out to be fun although extremely nerve racking. I am excited to taste the final product. I opened my fermenter up today and it smells like delicious sake. It had some whisps of foam on top and the rice blob is dissolving into a liquid. I am still trying to figure out if I should filter it and how to best home pasteurize it. I will take a couple fermentation photos tomorrow for the update. Any one have any suggestions on a name?
PS A few have asked what style of sake I am making. I have to admit its hard to say. It is very much junmai-ginjo but since I do not have access to ultra polished rice, it doesn’t technically qualify for much. My plan is to filter and pasteurize as well. Maybe a real home brewing sake expert can assist.