What does the term "Seme" refer to in sake production?

The term "Seme" actually refers to the first pressing of the sake, making the correct choice one that identifies this step in the sake production process. In sake brewing, when the fermented mash is pressed, the first liquid that is extracted is of higher quality and is considered the "seme." This involves separating the liquid sake from the solids (the rice lees or "kasu") to yield the purest form of the sake, which is essential for achieving the desired flavor profile and quality.

In contrast, while the dregs of sake, or "kasu," that result after pressing do play a role in sake production, they are not referred to as "seme." The total volume of the fermenting mash also does not define a specific aspect of the pressing process, and the specific temperature used during fermentation pertains more to fermentation control rather than the pressing step itself. Understanding the role of "seme" highlights the importance of the initial extraction in craftsmanship and the quality of the final product.