Orisage (sediment fining)

Orisage (滓下げ) is a technique used in sake production to remove ori (sediment or lees particles) from the sake. It is carried out to improve the sake's clarity and increase its commercial value. For refined sake (seishu) in particular, it is an important process for preventing shirobokе (white haze) and protein turbidity. There are two main approaches to orisage. One is physical clarification, in which natural materials such as kakishibu (persimmon tannin) are used to make the sediment settle. The other is enzymatic clarification, in which specific protein-degrading enzymes break down the sediment. Sake treated in these ways gains clarity and a more refined flavor, so it is more appealing to consumers. The substances used in orisage are called fining agents (orisage-zai), and they are selected according to the method used.