My first batch of sake is in it's primary fermentation.
On day 5 of the primary it looked like photo #1
(35L. sake - 30L. krauzen)
This morning (day 13) I opened the vessel and took a hydrometer-reading.
I read somewhere around 1005. Photo #2 shows a bird's eye view of the moromi.
It tasted like sake , not sour at all, and sort of nice but the taste/smell of Koji was very much present.
question: will this koji smell subside?
next question: I am planning to start pressing in about 7 days.
Will the krauzen dissapear?
Should I remove the upper part of the moromi/yeast before starting pressing?
Any advice on this would be appreciated a lot.