What process involves filtering completed sake to remove rough flavors and color?

The process that involves filtering completed sake to remove rough flavors and color is known as Roka. This method is critical in the sake brewing process, as it helps achieve a clearer and more refined product. Roka typically focuses on eliminating impurities that could negatively affect the aroma and taste of the sake, leading to a smoother and more aesthetically pleasing final product.

The other processes listed serve different functions within sake production. Shibori refers to the pressing stage, where the fermented mash is squeezed to separate the liquid sake from the solid lees. Ote involves the preliminary steps in the brewing process, particularly during the koji making, where the rice is prepared and inoculated with mold to convert starches into sugars. Ori-biki is a technique used in the final stages of filtration and may focus on gathering sediment but does not specifically address the refinement of flavors and colors in the same way that Roka does. Each of these processes contributes to the overall quality and characteristics of sake, but Roka specifically targets the desired clarity and taste profile by filtering out undesirable elements.