Newsflash: I tasted the moto this evening and it tastes amazing! Sweet, yeasty, floral. I am beside myself with joy. I can hardly wait to get to Yodan.
I plan on starting another batch on Thanksgiving weekend and another on Christmas weekend.
At the time, sake was brewed only 5 times a year. Each sake, brewed in different season, had its name and were called "Shinsyu", "Aisyu", "Kanmaezake", "Kanzake" and "Haruzake". "Shinsyu" was brewed around the autumn equinoctial week. "Aisyu" was brewed in the season between "Shinsyu" and "Kanmaezake". "Kanmaezake" was literally brewed just before winter. "Kanzake" was brewed in the depth of winter, and "Haruzake" was brewed in spring. Not surprisingly, it was hard to beat "Kanzake" for its quality and flavor. kikusui-sake
|Sake and Rice|
In this vein, my batch would be classified as "Aisy" sake. I started it after the first day of Fall and before the first day of Winter. My Christmas brew will be "Kanmaezake". I'm curious to see how these all compare.