Gelatin

Gelatin is a protein of animal origin, made by boiling bones, skin, tendons and similar materials in water and extracting the result. In sake production, it is sometimes used for orisage, the process of fining sake to settle out sediment (ori). Orisage removes the sediment that remains after fermentation, and gelatin helps clarify the sake during this step. Gelatin is often used together with persimmon tannin (kakishibu), and this combination is also expected to improve the flavor and quality of the sake. In sake brewing, gelatin is one of the important materials.