Batch #2 – Day 46

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As the mash has been fermenting for more than a month in a cold temperature, now it’s almost time to press. This time, the plan is to filter it by gravity, instead of actually “pressing.” This method is sometimes called Kubi-Tsuri [首吊り], or hanging, as it looks like hanging a person by the neck. Sake brewing is not so politically correct, I guess.

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