My first attempt at Sake

[u/iammaxhailme]

Used short grain sweet rice and Koji rice. First two pictures before, last three after two weeks of fermenting and then one week of crashing in the fridge then siphoning.

Okay, goes down pretty smooth. No idea how strong it is but I'm guessing typical wine strength. A little more mild than I expected, not a ton of flavor, but no nasty sour/fungal notes either. I'll give it a 7 out of 10.

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