How many of you brew sake?
My goal is to remove iron from my water before brewing. Currently I'm planning on using an r/o filter to begin with, then a distillation step to remove any remaining iron. Is this too much effort for what little iron is left after an r/o filter? I can build a 1 gallon copper still fairly cheaply, considering how expensive copper is. Are you distilling your own water before using it for sake?
What about your koji? You definitely use low/no iron content water to make it, right?

My goal is to remove iron from my water before brewing. Currently I'm planning on using an r/o filter to begin with, then a distillation step to remove any remaining iron. Is this too much effort for what little iron is left after an r/o filter? I can build a 1 gallon copper still fairly cheaply, considering how expensive copper is. Are you distilling your own water before using it for sake?
What about your koji? You definitely use low/no iron content water to make it, right?