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.
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.
「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.
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.
