Arabashiri (first-run sake from pressing)

Arabashiri is the first sake to emerge when sake moromi (fermentation mash) is pressed. At this stage, white, cloudy sake flows out and carries the early components of the sake. In traditional sake brewing, arabashiri is obtained by packing the moromi into sake bags, lining and stacking them in a fune (pressing vat), and letting their own weight press the sake out naturally. This process includes placing a frame (kasawaku) on top of the bags and then adding weights. The sake that comes out naturally over about three hours is arabashiri. In the following step, called oshibune, a little more pressure is applied to press out more sake. Because a more refined sake is obtained after arabashiri, it is an important step in sake brewing.