What does the term Arabashiri refer to in sake production?

The term Arabashiri specifically refers to the first one-third of a batch of sake that is pressed. This portion is characterized by its fresh and fruity flavors, which result from the earlier stages of fermentation. It tends to be less refined than the latter pressed portions, as it retains more of the yeast and sediment that contribute to its distinctive taste and aroma.

Arabashiri is often enjoyed for its vibrant profile and is usually bottled and marketed separately from the rest of the sake, showcasing the unique characteristics that arise from the initial pressing. This concept plays a significant role in the overall flavor development of sake and highlights the importance of pressing techniques in sake production.