Seichoho (sake clarification)

Seichoho (清澄法), or clarification, is a technique used in sake production to increase the clarity of the sake and improve its quality. Specifically, it refers to the process of settling out the lees (ori) and cloudy components that remain in the sake before bottling. This process yields a visually attractive clear sake and raises its commercial value. There are two main methods of clarification. One is physical clarification, which uses natural substances such as kakishibu (persimmon tannin) to make the lees settle. The other is enzymatic clarification, which uses proteolytic enzymes to break down the proteins that cause cloudiness, producing a clear sake. These techniques make it possible to improve the appearance and flavor of the sake while maintaining its quality. The substances used in the clarification process are called oridosage-zai (滓下げ剤, fining agents). They are expected to preserve the sake's clear impression while also having a positive effect on its mouthfeel and aftertaste.