What process does "Roka" refer to in sake brewing?

"Roka" refers to the process of filtering completed sake. This step is crucial in sake brewing as it helps to clarify the beverage and enhance its flavor profile. During this stage, various impurities and particulates, such as residual yeast and other solid materials formed during fermentation, are removed from the sake, resulting in a clearer and more refined final product.

Filtering can affect the taste, aroma, and overall quality of the sake, making it a significant part of the brewing process. By ensuring that any unwanted elements are eliminated, the filtering process allows the unique characteristics of the sake, such as its fragrance and flavor notes, to shine through.

While milling of rice is vital for determining the sake's quality, pressing sake is where the fermented mash is separated into liquid and solids. Fermentation stages are crucial for developing the alcohol content and flavors of sake. However, "Roka" specifically refers to the filtering process, highlighting its importance in producing clean and appealing sake.