part 4

ORIGARAMI: おりがらみ
Let's move to the differences after extraction.
First, ORIGARAMI: おりがらみ.

Freshly-squeezed SAKE still has the sediments,
which requires removing.
But, SAKE containing the sediments is called
ORIGARAMI: おりがらみ.
It is
・a little cloudy and
・has a pronouncded flavor.

It's clearer than "NIGORI: にごり."

Does this point determine
whether or not it's ORIGARAMI: おりがらみ?

That's right.


MUROKA: 無濾過 (=無ろ過): Non-filtered
Now, most sediments has been removed...

...but a minute amount of sediments
still need to be filtered out.
Doing this
・removes them & any undesirable flavor,
・producing a clear & colorless liquid.
Unfiltered MUROKA: 無濾過 is
・golden color.
・You can enjoy the original flavor fully.

? Does this point determine
whether or not it's MUROKA: 無濾過?

Right.


GENSHU: 原酒
Generally, freshly brewed SAKE contains
around 20% alcohol!

?? Most SAKE contains 15-16% alcohol?

Wow, you're sharp!
Yeah, freshly brewed GENSHU: 原酒
・has a rich & pronounced flavor.
But,
・its alcohol content is high and a little rough,
so generally water is added to
・lower alcohol,
・making it more smooth and enjoyable.

This point determines whether or not it's
GENSHU: 原酒!

Exactly.