Non-pressure bag dripping
At the end of the brewing process, the Moromi is passed through a press to separate out the sake lees. The most luxurious and exclusive way to squeeze Sake is “Fukuroshibori”.
a.k.a Shizuku Sake, Tobindori
Usually, Sake is pressed by a specific machine called “Yabuta”, or traditional wooden pressure “Kibune” to separate Sake lees and Sake.
However, this method doesn’t use these tools. It just hangs the meshed bag on the tank and drip Sake with the own weight.
Sometimes, the Sake produced with using this method is called Shizuku Sake, Tobindori. Shizuku Sake means the Sake dripped drop by drop, and Tobin is the traditional vessel to keep the high-quality Sake.
Usually, these high-quality Sake is kept in these vessels and mature very carefully.
Elegant and Silky, but Expensive
Without adding any pressure, the stress against the Sake can be minimized, so the texture becomes much smoother and reduces the off-taste at most.
However, it’s very inefficient and costly, because it only bottles the Sake dripped with its own weight.
By the way, the Sake lees of Fukuroshibori Sake contains a lot of Sake, so it’s muddier and delicious.