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Wanted to share a picture of the results of my batch of rice wine. It's amazing. Also, I have 1 final question... does making a "well" in the center of the rice make it easier to pull the wine out without sediment? Thank you.

Ah, makes sense. Kind of like with distilled spirits. Should have thought of that. Thank you.

Interesting. Then, why is it that Japanese Sake is colorless?

Awesome

Then I would assume that my tofu press should be perfect. Thank you for your advice.

Can you suggest/explain the propper way to press the rice, after fermentation, to extract the maximum amount of liquid?

I appreciate the information. It's very helpful. Any other tips or information that could help me? This is what my current batch looks like...

Hmm, good to know. Just wasn't sure due to the extreme difference between that and totally colorless saki. Considered the possibility that I had done something wrong. Will leave out the amylase, just have some and figured id ask. 2 final questions.. 1) is there a specific rice that you've...

I've used both polished and unpolished, with the same results. Still tastes great.

Couple quick question... 1)why is my wine always yellow regardless of the rice I use? And 2)would adding amalayse enzyme powder to the rice in any way help the brewing process? Otherwise it always turns out super. Thanks for the post.