MiCURA Sake brewing Pressing -滓下げ- / MiCURA 搾り -Sedimentation-


左から 

あらばしり中取り責め

From Left to right,

Arabashiri → Naka-dori → Semeです。

 

滓下げ後(冷蔵庫に2日間静置)なので、下に滓が沈殿し、上が澄んでいます。

Since the picture was taken after orisage (the bottles were left to stand in refrigerator for 2 days), the sediments called “滓(ori)” precipitated in the bottom and the upper part became clear. 

 

滓下げ前  BEFORE

BEFORE orisage

 

滓下げ後 AFTER

AFTER orisage

 

最初に出てくる部分、自重で滴り落ちてくるお酒は”あらばしり”と呼ばれます。

この部分はとフレッシュで華やかな香りと荒さがあり、やや濁っていることもあります。

 

真ん中の部分は”中取り”です。この部分は香りと味わいのバランスが良いため、よくコンテストの出品酒に使われます。

 

最後の部分は”責め”です。この部分はやや雑味が多く、力強い印象があります。

 

The first part, free flowing sake that runs off only with its own weight is called Arabashiri(あらばしり).  this part is tend to become fragrant, wild, fresh and little clouded,

The middle part is called Nakadori(中取り).

This part has an excellent balance of aroma and flavor so the part is often chosen for contest Sake.

 

The  last part is called Seme(責め)

This part is rough and has strong impression.