Hey SE! I don't post much, but I've been around here for a while and should probably post more. I'm a filmmaker and I'm about to make another film. I'm also heading to China to pursue filmmaking and acting (currently in NYC). Raising money is a SUPER awkward, but a necessary part of filmmaking and you never know who might be able to help out, so here goes! I'm also sharing my previous films and my acting reel if you're interested! Also feel free to AMA! Any other creative SEers out there?

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.

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

Here I sit, my life's a model kit

Oi, it's been a minute. I figured the longer I went without producing something the more likely I wouldn't do it at all. I didn't get into anything personal on the episode, instead a friend and I got drunk and conversed for 3 hours. After I took out most of the incoherent ramblings I still got a solid 100 minutes of SE podcast goodness. More talk about the state of me in extended.

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

I need to make more Koji Rice...

7.5 cups water
7.5 cups of koji rice

Refrigerate the koji rice and water. This will help to cool down the steamed rice

7.5 cups of al dente steamed rice

Mix all of this into the main container and refrigerate at about 50f