Just racked my first sake and pressed lees. What a sh1tshow! I did the Taylormade recipe/process. Fruity, boozy, acidic, and quite dry…and did I say boozy (but not ‘hot’ per se)? Smells awesome. I have made no additions yet. I got a low yield…only about 2-1/4 to 2-1/2 gallons into a 3 gallon carboy. Some rice made it in so I’ll have to rerack carefully. Any recs on how much water to add? Does anyone add potassium bicarbonate or even sodium bicarbonate to counter some of the acidity? I have some potassium bicarbonate from mead making.
Young nigorisake for breakfast…mmmmm.
Any help appreciated.