Joso
上槽
Définition
The pressing step that separates finished sake from the lees (kasu) after fermentation. Joso is one of the final and most dramatic stages of brewing, transforming the opaque moromi into clear sake through mechanical or gravity-based filtration.
En profondeur
Three main pressing methods are used. Yabuta machine pressing uses inflatable rubber bladders inside an accordion-like frame for efficient, large-scale production. Fune (box press) is a traditional wooden or stainless steel box where moromi bags are stacked and pressed with a weight. Shizuku (drip pressing) suspends moromi in cloth bags, allowing sake to drip out under gravity alone — this gentlest method is reserved for competition and ultra-premium sake. The first sake to emerge (arabashiri) is typically lively and rough; the middle portion (nakadori) is the most balanced; and the final pressed sake (seme) has heavier, more bitter flavors.