Shizuku

The most recent batch of sake got away from me a bit. I had intended to both correct the previous mistakes (aging in dark bottles, first and foremost) and try a new wrinkle (brewing with arborio rice). And, I did. The arborio... eating grade, milling only about 90%. Was slow to ferment, and I learned that the depth of the mash is important - too much surface area and the yeast doesn't seem to like it. Will have to work on my vessel progression.

Nonetheless, the ferment did eventually get going, but, as it happened, I couldn't find the time to actually press the mash - this spent a whopping 65 days on the kasu. In the tank though, where it was nice and dark. Maybe not all would be lost, the last batch, apart from other faults, was too sweet, maybe this is how daikarakuchi is made?

Anyways, I finally got around to the joso, the pressing, this past weekend. I set up this shizuku rig and it seemed to work pretty well, only the cheesecloth is too porous - too much filtrate gets through, and too much splashing through when filling. Need to find a better material. And maybe brew more of my sake-beer (in the boxes). For next season.