Sally and Les came to help! We opened the barrel at 12:30 PM. It smelled of sake - strong and sweet. The straw was much wetter than it had been of Day 3.
The temperature before we opened the barrel was 129, and the air temperature in the shop was 77.
There were lots of clumps and a little mold starting to form. The book says the mold is a good thing. We opted to still not add water.
We finished at 1:20 and stuffed the dry straw back in on top. The air temperature had risen to 79 in the shop, and when it was all packed in and covered, the sukumo was 80.9 degrees. By 9:00 pm it was 97.8, and by 8:00 AM the next morning it was 137!
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