Seme (final pressing stage)

Seme (責め) is one of the key tasks in the pressing stage (joso) of sake brewing. Specifically, after sake bags filled with moromi (fermentation mash) have been laid out in the press (sakabune), and once the first stage, known as oshibune (押し槽), is finished, the bags are stacked and pressed with additional pressure. The sake obtained in this step is also called seme. Because sake from seme is squeezed out under increased pressure, it tends to contain more off-flavors. It therefore has a distinctive taste and aroma, and its aroma and flavor are altered by factors such as 農酒 and miso, which differ from those of normally high-quality sake. The taste varies with the condition and fermentation progress of the moromi, but it is generally rich and heavy. Sake obtained from seme is sometimes used to accompany food.