What is the purpose of Joso in the sake brewing process?

Joso plays a crucial role in the sake brewing process by referring to the pressing of sake from the lees after fermentation. This step occurs after fermentation has completed and involves separating the liquid sake from the solid remains of the rice and other materials that have been fermented. The pressing is essential for obtaining the clear liquid that will ultimately be bottled and served as sake.

The process of Joso ensures that the final product is free from sediment and impurities that would otherwise affect the clarity and flavor profile of the sake. By effectively separating the sake from the lees, brewers can create a cleaner, more refined beverage that reflects the true characteristics of the ingredients used. It is an important step that contributes to the quality and overall aesthetic of the sake, making it a foundational aspect of the brewing process.

While other activities, such as adding flavors, diluting, or fermenting, may occur during the overall sake production, they do not specifically define the purpose of Joso, which is distinctively focused on the pressing stage.