First batch of Sake nearly ready for pressing, or "Joso".

It has now been 27 days since I started my first batch of Sake and it will soon be time for "Joso", after which it will be let to rest for 10 days before filtration. Below is my sample taken over the weekend. It has been pressed and filtered.

This sake has a very light aroma, is dry and smooth.  I think a little adjustment using Koji rice before pressing will add a little sugar and complexity.  The water treatment I used to make my 'Miyamizu' water has promoted a strong fermentation and should produce a very nice Sake.