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

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. 

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

MiCURAでは、いろんな搾り方を実験し、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。 In home brewing, we take various means utilizing limited facility. Especially in the pressing process, some creativity is required. 

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MiCURA Sake homebrewing Pressing -Nakadori- / MiCURA 日本酒自家醸造キット 搾り -中取り-

「搾りたて」の無濾過生原酒が味わえます😊 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.

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MiCURA Sake homebrewing Pressing -Arabashiri- / MiCURA 日本酒自家醸造キット 搾り -あらばしり-

MiCURAで自家醸造したときの最大の楽しみの一つは 「搾って出てくる部位の飲み比べができること」です😊 動画の、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。

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MiCURA Sake homebrewing Pressing/ MiCURA 搾り -酒袋に醪を入れる-

ついに搾りです!  MiCURAの酒袋は、実際に高級酒の袋吊り(袋しぼり/雫取り/斗瓶とり/雫酒とも)に使われる素材を使った、home brewingサイズの特製品です。 It’s SHIBORI(pressing) at last! Our Sake bag is made of the same material as that of used for fukuro-shibori of premium Sake and specially made in home brewing size.

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