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Because this method takes
a lot of time and effort,
・the price is a little higher, however,
・there is no pressure applied,
so
・it has fewer undesirable flavors,
・and is more gentle. ...Oh
Some call it KUBI-TSURI*.
Don't do
THAT
Though
he's upside down...
Hi-Hi-Hi...
*KUBI-TSURI means hanging
...And there
is a new
unique way:
centrifugation
(ENSHIN-BUNRI: 遠心分離.)
What?!
I'm sorry,
I'm sorry
...But, I won't demonstrate this
for various reasons.
It's like the spin cycle
of a washing machine.
This method extracts SAKE
using a stainless steel vessel,
so
・the original aroma,
taste and flavor remain,
・the quality is consistent
and
・no odor or taste is absorbed
from the hemp sacks.
Also it's quick!!
It only has
good things,
right?
Ah
It costs more than "normal" SAKE,
・the equipment is expensive
and
・there's a lower yield of SAKE.
Today, very few breweries
adopt this method.
Hm? I see that it brings
uniform quality, but...
Question:
Is there ARA-BASHIRI: 荒走り of
FUKURO-SHIBORI: 袋搾り, for example??
Yeah.
You should
try looking
for it.
Yes
Extracting SAKE with coarsely-woven sacks produces NIGORI-ZAKE: にごり酒
(cloudy SAKE.)
I have a loosely-woven structure now.
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