Semebune (final pressing stage)

Semebune refers to the process of pressing moromi (fermentation mash) to separate it into sake and sake lees (sake kasu). In the traditional method, the mash was packed into sake bags, which were lined up in a press called a fune (traditional press) and pressed. The bags are usually 5 to 9 liters in size and are stacked inside the fune. The first sake to emerge, white and cloudy, is called arabashiri. There is also a stage called mizubune (水槽), which relies on the natural flow of sake until a clearer sake is obtained. Once the fune is full, a kasa frame (カサ枠) is placed on top of the stacked bags to apply pressure, and further bags are added. After pressure has been applied for a certain time, the bags are refreshed through a step called fukuro-naoshi or fune-naoshi, and pressing is carried out again. This final pressing step is called semebune, and the sake pressed out in this step is called seme. Sake pressed between arabashiri and seme is called nakadare. In recent years it has become common to use automatic moromi pressing machines rather than manual work, but traditional methods are still respected.