Charlottesville Area Masters of Real Ale

I bet it's very good, too.  The only refinement I would suggest is fining the settled sake (muroka sake because it's still hazy) with some bentonite after racking it off of the nigori.  That would result in sparkling clear sake for you.

Hm.  Does that improve the flavor?  As a rule, I don't put finings in my beer, so I'm reluctant to put finings in sake.  (all of my drinking vessels are made of clay)  (j/k)

Sake isn't beer, so don't be reluctant to treat it differently from your beer.  In sake judging, a sake that is anything less than brilliantly clear or totally milky is considered defective.  Fining with bentonite will clear it up nicely, but it will also remove a little of the harsher flavors.  But only a little.  The best remedy for a harsh sake is temperature control during fermentation and time.  There's a reason almost all sake kura age their sake for 6 months before selling it.

Hey guys, I added a new guide to my site this weekend:

Making Koji for Homebrewing Sake - The Taylor-MadeAK Way

Enjoy! 

Thanks for posting that.  I will go take a gander.