Which method is often used for Nakadori in sake production?

The Nakadori method in sake production refers specifically to the process of extracting the middle fraction of sake during pressing. This method emphasizes the separation of the finest quality sake from the press liquor, which is critical for achieving the desired flavor and characteristics in the final product.

Using the drop press technique is ideal for Nakadori because it allows for a gentle extraction of the sake. This method utilizes gravity to let the sake flow from the pressed rice, promoting a smoother and more refined taste by carefully separating the different fractions based on density. The drop press tends to retain aromatic compounds and desirable flavors while discarding harsher elements found in the initial and final pressings.

Other methods, while they may be effective in different contexts, do not lend the same degree of control and finesse as the drop press does in isolating the middle portion of the pressed sake. This is essential for producing high-quality sake that aligns with the standards for Nakadori.