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This is SEME: 攻め (責め／せめ)
= OSHIKIRI: 押し切り.
Push Push Ralph! Ralph!
Oh-h-h-h-h-oh
It’s the last part.
・It tends to have
a slightly higher alcohol content,
・more undesirable and
・unrefined flavors,
・but a highly pronounced flavor.
Usually, higher-class SAKE such as
DAI-GINJOU: 大吟醸 don't use this part.
However, when a SAKE label advertises SEME,
you can expect the positive aspects of
these characteristics.
*Generally, the three parts
(ARA-BASHIRI: 荒走り, NAKA-DORI: 中取り
and SEME: 攻め) are blended
to balance out the flavor.
Here! The leftover in this sack is called
SAKE-KASU*.
*SAKE-KASU:
lees, sediments
*The picture may differ from
the actual product.
We've seen the different parts of
the extracted SAKE.
Let's see the difference in extracting!
Traditionally, SAKE is extracted using a device
called FUNE: 槽 (= SAKA-BUNE.)
This is a traditional way.
Sacks containing main mash →
extracting... →
FUNA-KUCHI: 槽口,
TARE-KUCHI: 垂れ口 etc.
SAKE: 酒!
Today, most breweries squeeze sake
using a machine...
Re-hydrate...
This method is called
FUKURO-SHIBORI: 袋搾り*
= FUKURO-TSURI: 袋吊り,
SHIZUKU-ZAKE: 雫酒,
SHIZUKU-DORI: 雫取り...
You should remember the image because
there're many aliases.
I JUST
re-hydrated...
*FUKURO: 袋: Sacks
SHIBORI: 搾り: Squeezing
Most are gathered using "TOBIN."
So, when the label says "TOBIN,"
this extracting method has most likely
been used.
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