Once your sake has been pressed and it is sitting in a secondary container in most cases you will want to increase its clarity prior to pasteurization and bottling. This can be done with different methods and to various degrees. The simplest method and least effective is to simply rack the sake off the lees several times keeping only the clearest of sake. This relies on the yeast and other matter suspended in the sake to naturally settle to the bottom. Given time, however, this method works well and leaves the sake with its natural color, taste and aroma. Sake made this way is Muroka (無濾過), unfiltered sake.
To take it to the next level, finings can be added. Finings are substances that are added to capture organic compounds in the sake. Finings can drag the organic compounds down to the bottom or hold on to them while being filtered from the sake. Two of these fining substances are powdered activated charcoal and bentonite.
Continue reading “Clearing your sake – racking, fining and filtering”