直汲み means “Draw directly”. In the very last step of brewing process, sake bags filled with moromi is pressed and extract sake liquid out. The liquid is gathered in sake cask for the moment. This sake cask is called “槽（Fune）”.

After this step, sake is transferred to sake barrel and blended with another batch of same freshly produced sake to adjust its taste. Sake rests in the barrel for a while and wait the sediment like sake lees go down. Then, it’s bottled and shipped to customers.

For some of you have a good intuition, what “Jikagumi”（直汲み）or “Funazake（ふな酒）” mean might ring a bell.
Yes, those are the sake which is bottled directly from the sake cask. This is the sake which minimum adjustment of taste is even skipped. That is why I said super natural and fresh sake.