Which term describes the process of drip pressing sake?

The term that describes the process of drip pressing sake is "Shizuku." This method involves the gentle extraction of sake from the fermented mash by allowing the liquid to drip through a cloth without applying any pressure, resulting in a high-quality sake. The process emphasizes purity and minimizes the extraction of unwanted solids or flavors from the sake mash. This technique is often used for premium sake, providing a cleaner and more refined flavor profile, which is essential for high-end products in the sake market.

The other terms, while related to sake production, refer to different processes or concepts. "Shubo" refers to the yeast starter used in fermentation, "Tajima Toji" is a title for a master brewer from a specific region, and "Sokujo moto" describes a method of crafting the yeast starter that accelerates the fermentation process. Each of these plays a crucial role in sake brewing but is not associated with the drip pressing technique.