Shizuku-zake

Shizuku-zake (雫酒) is a method used in sake production, particularly when making Ginjo and Daiginjo sake. In this method, the moromi (fermentation mash) is placed in bags and hung, and the sake is left to drip out under the force of gravity alone. The liquid that first emerges as it drips from the bags is called shizuku-zake. Because this sake is considered richer and more aromatic, it is regarded as especially rare and valuable. Shizuku-zake takes considerable time and effort to make, so it is produced only in limited quantities, and its flavor is highly refined.