Batch #4 bottled. Lessons learned – Sake from unpolished rice has some off-flavor, which Ginjo-shu [吟醸酒] from well-polished rice doesn’t have. Dryness of this batch was good, but the previous batches had more “pure” flavor of rice. This batch was still 100% from rice, or Jummai [純米], and tasted much better than cheap table Sakes with added distilled alcohol, though.
Batch #5 will be brewed with polished rice and home-made Koji [麹]. Stay tuned.