Two more days until Saturday! What does that mean? That means that the Sake brew will be filtered, pasteurized and bottled for three months. I will keep one bottle to drink though. This will be a dry Sake. As it gets cooler in the fall and winter the Sake will become sweeter due to the drop in temp where I keep my fermentation bucket. One year into this and I have learned a lot making my own Sake. I hope the how-to video I am producing will help anyone that wants to get into this.