If you have the time I would consider looking into taking a beer making class. For some, reading only gets you so far. A short class could help you avoid a few simple mistakes and teach you a lot about individual ingredients and their effect on the final product...which when you are starting out...
From everything I have read, it seems that oxygenation during the sake making process (including racking//pressing/bottleing) is not a problem. Is this correct?
