1st batch was fantastic, tasty, sweet, delicious hot and cold.
I used the same process for 2nd batch: Cooked the rice 2 cup water/1 cup rice ratio, let it cool in a container 3/4 of rice and a fine layer of koji (saké yeast), then added rice, yeast, etc up to the top, put a loose lid on top, stored in the coolest part of my house, after 1-2 weeks the rice ferments, the saké begins to form... I tried it, and ewwrrrhh... sour!
Last time, the taste was perfect, ready to bottle.
Here's my question: should I add a bit more sugar to make it sweet? Or will that ruin it more?
Thanks a lot!