From Pressing to Bottling – Detailed Explanation of the Final Finishing Process

In the previous article, we briefly touched on the process of sake brewing, but this time I would like to take a closer look at the steps from pressing to bottling. The final process of sake production is packed with intricate techniques and craftsmen’s experience, and it’s no exaggeration to say that this is what determines the quality and flavor of the sake.

1. Pressing (Jōsō) – An Important Task of Separating Sake Lees and Liquid

“Pressing” refers to the process of extracting liquid sake from the fermented mash, called “moromi”. This is the stage where the sake lees and sake are separated. There are several methods for pressing, including the traditional method using a wooden press called a “fune”, and modern methods using automatic presses.

• Fune Pressing: This traditional method uses a wooden fune to press, which, although labor-intensive, produces a uniquely soft flavor.
• Automatic Press: A modern method that allows for efficient pressing of large volumes of sake. It also stabilizes the quality of sake, making it popular among many breweries.

The initial extract, called “Arabashiri”, is relatively light and fresh in taste. The subsequent extracts, known as “Nakadori” or “Nakagumi”, are considered the most balanced and flavorful parts.

2. Sediment Removal (Oribiki) – Clarifying the Sake

After pressing, sake often still contains fine solids, which are allowed to settle in a process called “oribiki”. This step involves removing the sediment that accumulates at the bottom of the tank. Properly removing the sediment enhances the clarity and creates a clean, refined taste in the sake.

• Sediment Sake (Ori-zake): There are also sakes with a high amount of sediment left, known as “Ori-zake”. These sakes offer a rich flavor that is different from regular sake.

3. Filtration (Roka) – Removing Excess Impurities

The next step is “filtration”, which uses activated charcoal and other means to remove minute impurities and off-flavors that sedimentation alone cannot eliminate. This process is crucial for enhancing clarity and ensuring a clean taste.

• Unfiltered (Muroka): There are also unfiltered sakes, which retain more raw flavors, offering a natural taste of sake.

4. Pasteurization (Hiire) – Enhancing Quality and Preservation

“Pasteurization” is a low-heat treatment process to stabilize the flavor and quality of sake. Typically, the sake is heated to about 60-65°C for about 10 minutes, which halts the activity of enzymes and microorganisms. This helps prevent changes in the quality of the sake, allowing it to maintain a stable taste over a long period.

• Double Pasteurization: Many sakes undergo pasteurization twice before shipment, but there are also types like Namazake, Namacho-zo, and Namazume that are pasteurized only once, or not at all.

5. Storage – Time for Flavor to Mature

Following pasteurization, the next step is “storage”. During this period, sake matures and its flavor becomes smoother. The method and duration of storage vary by brewery, ranging from a few weeks to several years.

• New Sake: Sakes that are bottled immediately without storage are shipped as “new sake”. These offer a fresh and youthful flavor.

6. Blending (Blend) – Adjusting the Flavor

Once storage is complete, the next process is “blending”, where sake from different tanks is combined. This step is crucial for standardizing the taste of the same brand or label. By blending sake fermented in different tanks with exquisite balance, consumers can enjoy the same taste consistently.

7. Dilution (Warimizu) – Adjusting the Alcohol Content

“Dilution” is the process of adding water to adjust the alcohol content. Sake typically has an alcohol content of around 20% after fermentation, but this is adjusted down to about 15-16% before shipment. This adjustment makes the sake easier to drink.

• Undiluted Sake (Genshu): On the other hand, “Genshu” is undiluted sake, which has a higher alcohol content and a robust flavor. Its distinctive taste is popular among connoisseurs.

8. Bottling and Labeling – The Final Touch

Finally, the sake is bottled, and labels are applied. At this stage, the product is completed as sake, ready for shipment. The label includes important information such as the name of the sake, date of manufacture, alcohol content, and brewery details, serving as a vital source of information for consumers.

Conclusion

The journey of sake to our hands involves numerous steps, each significantly impacting its quality. The tasks from pressing to bottling represent the culmination of sake brewing, and through these meticulous processes, we are able to enjoy delicious sake.

Understanding these processes deepens our appreciation and connection to the sake we drink. Next time you choose a sake, remember these processes and perhaps, appreciate the drink even more.