storage of sake

[mordantly]

the search for sake (as in im fond of cold sake) returns a million sake (oh for the sake of sanity, shut it!)...


im gonna try some soon when the koji spores and #9 yeast arrive. im wondering how to best store the finished product? can i merely keg it? or does it have to be pasteurized first? i don't plan on drinking it all quick. id like some saved for at least years. meads can be 10+ years, can sake?

[mordantly]

nobody has mader sake? dang! i hate being a pioneer.

[IRat]

www.taylor-madeAK.org has the best guide IMHO for making Sake.

You will need to press it, then let it sit to settle.

You then rack to intermediate vessels, add prepared bentonite clay then pasteurize.
After shaking these vessels every few days for a a week, let them sit as cold as you can get them for a few weeks, until they are clear.

Then you would bottle, pasteurize for the 2nd time and cap.
Store in refrigerator until you wish to drink some. A 6 month rest would be best, but its enjoyable in a month.

Sake is generally stored for 6 months before selling commercially, and can last up to a year. Its drank relatively young.
I've made 18% Sake using the guide and it absolutely was awesome. It finished around 0.992, it was quite dry.
Good Luck!