Batch #3 – Day 36


Sake mash, or Moromi [醪] has been fermenting for almost 4 weeks. It is still showing carbonation, a sign of yeast activity. Will be ready for pressing in a week or two, so we are working on the new pressing bag, or Sake Bukuro [酒袋].


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s