Which clearing method did you use?

I hear that clearing via fining can be problematic, so sterile filtration is
used.

Brian

"Pleasantly Surprized" > wrote in message
...
> I just finished my first batch. It tastes like the sake I have had in
> Japanese restaurants which might not be a good gauge. Clearing the sake
was
> not to my satisfaction. I followed the directions that came with my koji
> and used a rice from an oriental store in a large city close to where I
> live, but did not specifically use a sake rice, although it was a polished
> rice from Japan.
> Timing seems to be the critical thing for each step.
>
> "Brian" > wrote in message
> news:_3xMc.1807$zA4.1441@lakeread04...
> > Has anybody here made sake from actual polished sake rice and Koji? I
am
> > interested in giving it a shot, but am having trouble finding suppliers
of
> > high quality sake rice and koji. Any help would be greatly appreciated!
> >
> > Brian
> >
> >
>
>