Nakadare (middle portion of the pressing)

Nakadare (中垂れ) refers to the sake that comes out partway through pressing (assatsu) in the sake-making process. In the operation that separates refined sake from the sake lees (sake kasu), particularly the traditional method using sake bags, nakadare is the sake that flows after the first cloudy, whitish run known as arabashiri (荒走り). At this stage, the sake has few off-flavors and contains many rich, flavorful elements. Pressing is carried out by stacking sake bags, drawing out the sake by natural gravity, and then applying pressure. The first portion is called arabashiri, and the nakadare that follows becomes an important component in finishing the sake as refined sake. Nakadare is especially prized in sake brewing and is generally treated as high-quality sake. After nakadare, a portion called seme (責め) eventually comes out. Because the quality of the nakadare greatly affects the overall flavor of the sake, it is a very important part of the brewing process.