At the last stage of sake brewing, we will use the method “Joso” (上槽) to separate sake and sake-kasu.
The most separate method is using “Yabuta-style pressing machine” (薮田式圧搾機). But some sake brewery thought this method will damage the delicate flavor of sake, that these breweries might choice tradition pressing method “Kifune Shibori” (木槽榨り).
Kifune Shibori also called “Sase-style pressing” (佐瀬式圧搾) and this pressing method is complex. You have to fill fermentation mash in filtration bag, and one by one put them into the slot (Kifune). When the fermentation mash fill in filtration bag, the sake and sake-kasu separate immediately by gravity. If you want to get more sake, you have to provide pressure from the top.
Because the “Kifune Shibori” is gently pressed vertically from above, it will not be pressing with too much pressure. The sake will be more gentle and balanced from this method, and it will retain more flavor of sake.