What does the term Nakadori refer to in sake pressing?

Nakadori refers specifically to the middle portion of the sake pressing process. During sake production, the mash, or "moromi," is pressed to separate the liquid (sake) from the solids (lees). The pressing generally occurs in three stages: the initial part takes place when the mash is first pressed, often yielding a little roughness in flavor. The last part typically produces a more diluted and less flavorful liquid.

The Nakadori segment is characterized by its balance and complexity, capturing the essence of the sake, as it consists of the mid-range liquid that reflects the qualities of the moromi without the harsher characteristics of the initial press or the weaker aspects of the final press. This choice is particularly significant because Nakadori is often regarded as the most desirable part of the sake, providing depth of flavor and aromatic qualities that many sake enthusiasts seek. Thus, understanding Nakadori aids in appreciating the nuances of sake production and the importance of each pressing stage in crafting high-quality sake.