Finally, I received my bottles from Midwest Home Brewing (after a little delay). The sake was moved to a colder location to slow fermentation and mellow. Today, I am trying to figure out the best way to bottle and pasteurize my first batch of Sake. I think fermentation is done. It takes good but is a little chunky with rice. I figure a combo of of a rough filter through cheese cloth and then a fine filter should get me the product I am looking for. Bringing the bottles up to 145F for 10 minutes is probably my best bet for pasteurizing.