The traditional method to separate Sake and Sake-Kasu
At the last stage of sake brewing, the method of "Joso" (上槽) is used to separate sake and sake-kasu.
The most common method is to use the "Yabuta-style pressing machine" (薮田式圧搾機). However, some sake breweries believe that this method damages the delicate flavor of sake and instead choose the traditional pressing method called "Kifune Shibori" (木槽榨り).
Kifune Shibori is also called the "Sase-style pressing" (佐瀬式圧搾) and is a complex pressing method. The fermentation mash is filled in a filtration bag, and one by one put into the Kifune. When the fermentation mash is filled in the filtration bag, the sake and sake-kasu separate immediately due to gravity. If you need more sake, you have to provide pressure from the top.
Because "Kifune Shibori" is gently pressed vertically from above, it does not apply too much pressure. The sake made from this method is more gentle and balanced and retains more flavor.
