fune (traditional press)

Fune is the equipment used in sake brewing to press the moromi (fermentation mash) and separate it into sake and sake lees (sake kasu). In the traditional method, the moromi is packed into sake bags (sakabukuro), which are lined up and stacked in the fune. A frame (kasawaku) is placed on top, and over time the weight of the bags themselves presses the sake out naturally. This stage is called mizubune. The pressing process has several steps. The first sake to come out, white and cloudy, is called arabashiri. Next, when the stack of sake bags has sunk lower, the frame is removed and a pressing lid (oshibuta) is placed on top to increase the pressure. This step is called oshibune. The next day the bags are restacked and pressed again in a step called semebune, and the sake that comes out at this stage is called seme. Among the sake obtained after arabashiri, the portion that comes out before seme is called nakadare. In recent years automatic moromi presses have become widespread. However, the traditional method using the fune is often used for premium sake, and it is regarded as a worthwhile process despite the effort and time it requires.