Be careful about bacterial contamination. In two weeks fermentation will seem to end. Filter the sludge using a sterilized basket or cheese cloth. Enjoy the filtered Sake. Do not drink too much.
Alcohol content is two to three times more than beer.
Cooling the filtered Sake is the best way to taste it. If you want crystal clear Sake, separate the remaining sludge by decanting. This will greatly reduce the Sake yield. The remaining sludge can be used to make pickled vegetables in a refrigerator. A cucumber is the most suitable vegetable.