Racking the sake. The white stuff is the rice/yeast/koji solids. The sake picture at the end is comparing the daiginjo sake with my sake. You’ll notice the daiginjo has a lot of flavor but it’s clear. This is because they use less of the outside of the rice, which creates a yellow color. (I just used table rice at 70-60% of grain remaining vs daiginjo using like 50-40%. Sake is usually filtered to remove the yellow tint, which reduces flavor. So the good stuff is usually clear, but retains lots of flavor.