What is the process of letting sake sit after brewing to allow sediment to settle called?

The process of letting sake sit after brewing to allow sediment to settle is known as "ori-biki." This crucial step occurs post-fermentation and involves the natural settling of yeast and other particulates in the sake. As the sake is left to rest, the denser sediment descends to the bottom of the tank, while the clearer sake can be drawn off from the top. This clarity is important for the final quality of the sake, as it enhances the visual appeal and allows for a cleaner flavor profile.

Understanding "ori-biki" also connects to the broader sake brewing process, where the control of sediment and clarity can significantly influence flavor and texture. It's a vital practice in ensuring high-quality sake, showcasing the attention to detail that is characteristic of traditional brewing methods.

The other options pertain to different aspects of sake production: "shibori" refers to the pressing stage of the sake where the fermented mash is separated into liquid and solids, "sandan shikomi" refers to a specific method of multiple parallel fermentation, and "sakagura" refers to the sake brewery itself. Each term is relevant to sake brewing, but they describe distinct stages or components rather than the process of sediment settling.