Doburoku

There were two different types of sake brewing in my kitchen in the last week. One is largely following the recipe of Yoichi Yamada. The other is an amazake with yeast chucked in.
Two days ago, when I tasted them, Yamada recipe one tasted rather nice. I thought I should filter and bottle the day after but was too busy to do so on the next day. Only today, I filtered them.


LESSON: NEVER WAIT TO BOTTLE YOUR BREW IF YOU FEEL THE BREW IS AT THE RIGHT POINT.


Lovely sweetness has disappeared and the acidity that was behind the sweetness is now overpowering. Very disappointed.