Nakagumi(中汲み)

Nakagami（中汲み）is the sake bottled only the middle part, which is the most well-balanced

In the very last step of the brewing process, the Moromi is put in the meshed-bag and pressed to squeeze the liquid of sake out. The Sake comes out first is called Arabashiri（荒走り）, Sake coming out in the middle is called Nakagami（中汲み）, and the last drip is called Seme（責め）. It’s unique, and the taste is very different between 3 of them, even though those three are produced in the same process and tank.

Usually, breweries mix those three types of sake and bottle as a single label. That is why it’s a limited experience to enjoy the difference.

This topic is little bit too maniac, but I’m sure real sake lovers would love to know.

After Arabashiri 荒走り, sake bags are piled up, and more sake is come out by the weight of sake bags above.

This part is the most well-balanced about both taste and aroma. It’s commonly said that Nakagami 中汲み is most favorite part and brewers usually send the Nakagumi Sake to the competitions.
*It’s sometimes called Nakadori 中取り, Nakadate 中垂れ