Which process means pressing sake to yield pure product while leaving the lees behind?

The process of pressing sake to yield a pure product while leaving the lees behind is known as Shibori. In sake production, after fermentation, the mixture of rice, water, yeast, and koji becomes a thick mash called moromi. Shibori is the crucial step where this mash is pressed to separate the clear sake from the solid lees, which are the leftover rice solids and yeast.

During Shibori, different methods can be employed, such as using a traditional press (fune) or a more modern approach with hydraulic presses. Regardless of the technique, the goal remains the same: to obtain the clean, clear liquid that becomes sake. The separation achieved through this process is vital for ensuring the quality and flavor profile of the final product, as the lees can impart bitterness or undesirable flavors if not properly removed.

This process sets the stage for subsequent steps in sake production, such as filtration and pasteurization, which further refine the sake before bottling. Understanding Shibori is essential for anyone studying sake as it directly impacts the clarity and taste of the finished beverage.