Oribiki (racking off the lees)

Oribiki is an important step in sake production. It refers to the process of removing the lees (ori) that settle at the bottom of the tank after pressing (joso). The work is done by drawing the lees off through a plug at the bottom of the tank. Oribiki improves the clarity of the sake and helps bring its flavor and aroma into balance. Normally, the cloudy sake is left to stand for several days so that the clear upper layer separates from the lees, which raises the quality of the sake. Oribiki is a key step in determining the character of the sake, and it is especially important for premium sakes such as Ginjo and Daiginjo.