I haven’t updated on the progress of the sake for a while, since there really hasn’t been anything too exciting happening. Since the last update, I have pastuerised the sake until the core temp hit 60C.
The sous vide has been invaluable throughout this process (and is great for cooking). Highly recommended.
After pasteurisation, it is no longer necessary to keep the sake refrigerated and it can now be stored at 10C-16C. One of the biggest issues I have encountered with the process so far is in trying to decant and siphon the sake from the settled rice lees. The auto siphon I have doesn’t work that well and filtering the sake through cheese cloth seems to help but it’s not perfect. I still ended up with a large amount of sediment in the bottom of the jugs.
One technique I am trying is to set up a filter with cheesecloth and a winemakers pressing bag, and am allowing the sake to drip filter through it. This actually seems to be working pretty well so I’ll keep an eye on it over the next 24 hours and if all is well, I’ll put the rest of the sake through it. In about a week, I will again siphon / decant and then pasteurise once more before finally bottling!