Although we are in the middle of making this season’s first batch of sake, some of last year’s brew was in need of bottling. It was being stored in a 10,000 L tank, so we first had to move it to a smaller tank using a long hose and a powerful pump. This sake was genshu (原酒) (undiluted sake), about 20% alcohol, and filled the brewery with a great smell.
Some sake is sold as genshu, but most gets diluted with water before bottling, and that is what we did next using water drawn from the brewery’s own well (I have drank this water and it is delicious). Immediately before bottling, the sake was pasteurized at 65C, and we then filled 1000 1.8L bottles. Although it was nice to see finished sake roll of the line, I will feel more satisfied when we bottle this season’s sake.
Tomorrow is an exciting day; a television crew is coming to the brewery to do a story about me working there. I will let you know how it goes!