Shibori (pressing)

Shibori (搾り) refers to the step in sake production in which sake is separated from the moromi (fermentation mash). The main methods used are pressing in a vat (fune shibori) and bag hanging (fukuro tsuri). In vat pressing, sake bags filled with moromi are laid in a dedicated container called a fune (sake press vat), and pressure is applied from above to squeeze out the sake. This method yields sake rich in umami and aroma. The other method, bag hanging, involves hanging bags filled with moromi and collecting the sake that drips out naturally. Because gravity slowly separates the sake, this method produces sake with a smooth, refined taste. Automatic pressing machines are also used, and the machine known as the Yabuta type is particularly famous. It can press sake efficiently and evenly, and it plays an important role in modern sake brewing. Because the pressing step has a major influence on the quality of the sake, it can be considered a very important stage of sake brewing.