After filtered
It's been for 5 weeks for Japanese Sake brewing this winter. The fermentation was settling down and I decided to filter it last weekend.
For this filtering process, I usually gets many questions. It is not easy to do at home. I tried a several ways before, however, the best way I think is using a metal mesh and precipitate the lees. Then just take the clear portion as SAKE. It is not easy to use closes to filter it because it is clogged. Also a paper filter like dripping coffee, it will take too much time. Some article for making "Doburoku" , which is easy version of brewing sake, says straining. But I usually do not do it. I just shake the metal mesh to filter it.
This way it is not transparent at all right after filtered. However within a several days, precipitating the lees at the bottom and it will be separate clear portion and the lees. Then just taking the clear portion as SAKE and the rest will be used as "NIGORI SAKE", which is non-clear SAKE which is about quarter.
The photo shows really yellow, however the real color is a similar as typical rice vinegar, a bit yellowish than a typical SAKE in the market. The photo is about 2 days after filtered.
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