Latest on the Sake

We are at the three week mark now. The instructions said I could strain it out at two weeks and start drinking it. The instructions also said that if you let it sit for two or three more weeks it will get more refined.

The fermentation has slowed down. There are not as many bubbles of gas coming out of the airlock as there were before. While the darkened glass of the growler hides things, the color of the sake changes from bottom to top. The bottom is much lighter colored, almost as if the rice became a kind of white mush. As you go up the rice is loose and floating in a cloudy liquid. Closer to the top the liquid seems clearer.

I took a taste of the stuff. There is definitely alcohol in there. But the flavor leaves a bit to be desired. It is a bit sour. The rice is very soft. At this point, it is anything but refined.