B. United International Inc.

Pressing (Joso)

The moromi is now loaded into canvas bags where it

will undergo pressing (Joso). Joso will mostly be done mechanically in an accordian-like press, or more traditionally in a long wood box with a top that can be pressed down like a vise (known as a FUNE). For ultra high-end sakes the extraction of the clear sake will be achieved by letting it all drain out on its own without any pressing.

Filtering & Pasteurization (Roka & Hi-ire)

The sake is now allowed to be refined by resting. Then, the sake is drawn off of any settled, remaining sediment and filtered through charcoal. Most sake is pasteurized at this point by running it through a pipe submerged in hot water. Now, the sake is aged for around six months (depending on the type of sake and the brewery's method). Sake is usually diluted at this point from 20% alcohol down to 16% using pure, clean water. One last pasteurization now stabilizes the sake's actively fermenting enzymes before the sake is bottled.