What critical phase occurs after sake brewing to enhance clarity?

Filtering is the critical phase that occurs after sake brewing to enhance clarity. This process involves removing solid particles, such as the spent rice and yeast, from the liquid, resulting in a clearer and more refined final product. Filtering not only improves the aesthetic appearance of the sake but also impacts its flavor and mouthfeel by eliminating any residual lees that may contribute to cloudiness or off-flavors.

During this stage, various techniques may be employed, like using fine mesh filters or other filtration systems, which can vary in their impact on the sake's overall characteristics. Precise filtering is essential to achieve the desired clarity without stripping the sake of its unique flavors and aromas developed during fermentation.

Milling, while an important step that occurs prior to fermentation and impacts the sake's flavor profile, does not concern clarity post-brewing. Pressing is also a crucial phase immediately after fermentation to separate the liquid from solids but does not achieve the final clarity that filtering does. Fermenting is the primary phase where sugar is converted into alcohol and flavor compounds are developed, further from the clarity enhancement sought in filtering.