MiCURA Sake homebrewing -Tips of pressing- / MiCURA 搾り -搾り作業のヒント-









エントリーモデルであるMiCURA Kotohajime Ver1.1 では、鑑評会出品酒など高級酒に用いられる「袋吊り」を自家醸造向けにアレンジした搾り方を採用しました。


I dont think many people have pressing machine and bottling equipment in their house. 

In home brewing, we take various means utilizing limited facility. 

Especially in the pressing process, some creativity is required. 

In MiCURA, we experimented various way of pressing. 

For the entry model, MiCURA Kotohajime, we adopted  Fukuro-shibori style, which is often used for premium Sake for a contest, arranged  in home brewing style. 















Tips for pressing

Squeezing is a persistent process that requires the courage to leave it alone and watch over it.


After putting the moromi in the Sake bag, leave it for 3 hours without applying pressure (It is okay to place a light weight on the bag to hold the mouth of the bag down) and let it run-off naturally.


Why do we need this "natural run-off" time?


Moromi is a solid-liquid mixture and the size of the solids (particles) varies.  During the natural run-off, the larger particles accumulate first on the bag side and then the smaller particles accumulate towards the inside, forming a natural "filteration layer". 


In order for this filter layer to form well, it is most ideal to let it run-off naturally.


Therefore, it is not advisable to apply pressure right from the start just because Sake does not come out easily. Start pressurizing with a weight after the it stops dripping naturally (about 3 hours after the natural run-off).





重石のコツ / Tips for weights




Wrap it up and leave it in the refrigerator for half a day→Squeeze the Sake bag more tightly, turn it around and leave it again for half a day, then repeat the process to let the Sake accumulate at the bottom of the container.