Batch #6’s fermentation is almost complete. Just experimented the upgraded pressing system for trial measurement, which worked just fine. The current ABV is 21% and SMV, or Nihonshu-do [日本酒度],  +14%. Tastes very dry and bold. This batch seems almost ready to be pressed.

The newly sewn Sake-bukuro [酒袋], however, turned out to be too thin to filter the mash properly. Oops. Another days of sewing to come.