Completed the build-up of Moromi [醪] for the 2nd batch. 10 lbs. of steamed rice is ready for fermentation. The pressing for this batch will be on the first or the second week of November. For this batch, I will try to control the fermentation temperate more closely to activate Koji and yeast early in the process. I know it’s too technical. The bottom line – you’ll get better Sake in November.