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Based upon your answer in the comments, I suppose that your sake has been contaminated by acetobacter. These bacteria convert ethanol into vinegar. That means you now have nice sake vinegar. As such it is probably usable in your kitchen after pasteurizing and somewhat diluting it. Now as for the source of the contamination, you need to take into account ...


I have no experience with either, but taking a look on Northern Brewer's website I am guessing you are comparing: This cooler system with this mega pot system. If it were me, given the similar prices, I would go for the one with a chunk of stainless at its heart, the Mega Pot, as it will last you a lifetime with a few replacement seals, and valve seats. ...


No. There are no know pathogens that can survive in beer, wine or any booze. You are safe.

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