Cake filtration (kekuroka)

Cake filtration is a filtration method in which, when a liquid containing suspended matter is passed through a filter medium, the solid material left on the surface of the medium (the cake) builds up. The method is also called "surface filtration." The cake that forms on the surface of the filter medium becomes a new filtration layer, which allows even smaller particles to be captured effectively. In sake production, it plays an important role in clarification and the removal of impurities, and ultimately contributes to improving the quality of the sake. When the cake forms to an appropriate degree during filtration, the process can maintain stable filtration efficiency while treating the sake without impairing its flavor or aroma.