Nakadori (middle portion of the pressing)

Nakadori (中取り) refers to the portion of sake obtained when pressing the moromi (fermentation mash), and is characterized by a particularly well-balanced flavor and aroma. In the pressing process, the liquid that comes out first is called arabashiri, and the middle portion that follows is nakadori. The portion pressed last is called seme, which is generally not as rich in flavor. Nakadori is the part of the moromi in which umami and aroma are in the best harmony, and because the characteristics of the sake rice and the flavors contributed by the yeast are fully expressed, it is often very highly regarded when drunk. For this reason, sake made from nakadori is favored by many sake enthusiasts as a cup with satisfying body and a pleasant aroma.