Batch #3 has moved to the pressing or Shibori [搾り] phase. We are still experimenting different methods to do the press. Several improvements have been made since the last batch. Pressing bags, or Sake Bukuro [酒袋], have been fully remade with slightly thinner cloth. The pressing bucket now has a valve for easy transfer of pressed Sake into a growler. Instead of the hanging method used for the batch #2, we plan to pressure the Sake bags overnight. Hope to see more Sake tomorrow morning!