Yah I just bottled up about 8 gallons of Sake. About four made with all white rice, and the second four made with white for the moto, and then brown the rest of the way. They taste great. I left them in the carboys for a bit over two months, a bit longer than recommended, but I just couldn't get to bottling before now.
They taste pretty good already. I actually like the brown rice sake better. It is a bit astringent, but it tastes to me very much like grappa, which I also like.
So the glass carboys work fine, it's a little tricky getting the rice additions into it. A large funnel and wetting the rice well with the water before pouring into the funnel pretty much makes it pour right in. For mixing a wine aerator works well.
On getting it out, I put a drilled stopper and my racking gear onto the carboy, and then used an aquarium air pump to push the sake into my jugs. Then when it got down to the solids, the carboys were maybe 1/3 full so I was able to lift them out. Then I lined the funnel with cheesecloth, and poured the rice into it, and then let it drain through. I was surprised to get two plus gallons out of each carboy out of the rice solids, I didn't think it would contain that much. If I had a press I could've probably gotten even more.
That was a lot of work, but now to get a few more batches started!