Pressing Methods

## The Moment of Separation

{{glossary:joso}} (pressing) is the dramatic step where the murky {{glossary:moromi}} mash is separated into clear sake and solid lees (kasu). The method and pressure used directly affect the sake's clarity, aroma, and texture.

## Yabuta Machine Press

The yabuta (named after its manufacturer) is an accordion-like machine where moromi is pumped between inflatable rubber bladders and filter panels. Air pressure squeezes sake through the cloth, leaving solids behind. Efficient and consistent, the yabuta handles large volumes and is used for the majority of commercial sake production.

## Fune (Box Press)

The traditional fune is a rectangular wooden or stainless steel box. Cotton bags filled with moromi are stacked inside, and a weighted lid is lowered to apply gradually increasing pressure. The fune produces sake with slightly more nuance than machine pressing and is favored by many premium producers.

## Shizuku (Drip Press)

Shizuku (雫) means "drops." Cotton bags of moromi are suspended from a frame, and sake drips out under gravity alone — no mechanical pressure is applied. This gentlest method yields the most delicate, refined sake and is reserved for competition entries and ultra-premium releases. The trade-off is extremely low yield.

## The Three Fractions

Regardless of method, sake emerges in three fractions. {{glossary:arabashiri}} (first run) flows before significant pressure and is bold and aromatic. Nakadori (middle run) is the most balanced and prized. Seme (final press) is squeezed under maximum pressure and shows heavier, more bitter character. Some brewers bottle each fraction separately.

## After Pressing

Freshly pressed sake is cloudy with fine particles. It may be left to settle (origarami), lightly filtered, or carbon-filtered for clarity. The pressing lees (sake kasu) are a valuable byproduct used in cooking, pickling, and skincare products.