Shiboru (pressing the moromi)

Shiboru (搾る, "to press") refers to the step in sake production in which the finished sake is separated from the moromi (fermentation mash; a mixture whose main components are rice, water, yeast, and other ingredients) once fermentation has ended. In this step, the moromi is wrapped in cloth or placed in a mesh and pressure is applied, separating the liquid sake from the solids, known as sake lees (kasu). The liquid obtained after pressing becomes the sake, which is then distributed as nihonshu. Because the pressing method affects flavor and aroma, the pressing technique is an important process that has a great influence on the quality of the sake.