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.

It's not new, but it seems like the past 4 years have only served to underscore this.

Please do your homework before donating to the lilmookie hedge fund link above. There's been some sentiment that there's nothing we can do but vote. We can do more than vote. We can donate a dollar a race- that's about ten bucks.

Here you go you savages. Next post(s) will be about:
filtering via gravity
why it looks piss yellow
pasteurizing & bottling.

. “For the good of the country and the future credibility of the Supreme Court in a world that is finally learning to take reports of harassment, assault and abuse seriously,” the editors concluded, “it is time to find a nominee whose confirmation will not repudiate that lesson.”

there was suppose to be an earth shattering kaboom!

You it’s ever wondered what Riki Lake has been doing to keep herself busy?

It's pretty fun if you got some spare time.

I laughed. A lot. alalaslahdtghtdh

Moromi, or how I crushed my plastic holder in the bottom of my keezer