Haritsuke (storing pasteurized sake with activated charcoal)

Haritsuke is a method used in sake production in which activated charcoal is added to pasteurized sake (seishu), which is then stored as it is. The process is sometimes carried out to adjust the flavor and aroma of the sake. Because activated charcoal adsorbs volatile components and impurities, using it can produce a clearer, more easy-drinking sake. However, this method is not common, and many sake breweries instead use other treatment methods to improve the quality of their sake.