wine pressing?

Wine pressing? Yes, no, maybe, kind of...
I'm pressing a kind of, close to but not really, sake I brewed.

Kind of sake as I used my koji (Rice with a mold growing on it that converts starch in other rice it's mixed with in to sugar, which yeast then converts into alcohol, hence saki.) to convert beets in to sugar in to alcohol.

My, to make up a name, Beetu Saki turned out quite nice; transparent red, a bit of a earthy taste and, according to my refractometer, 20% alcohol.