Oct 29, 2010

Arabashiri, but this is not a sake term

When moromi (fermenting liquid of sake) is pressed and is separated into liquid part and solid part, the liquid is called sake. The part that is pressed in the first stage of pressing is called "arabashiri." Then, "nakadori" is pressed, and "Seme" is finally squeezed. So, even if moromi is fermented in the same tank, the taste and aroma of sake vary depending on in what stage it is pressed.

Probably, the same thing can be said regarding coffee brewing. When you brew coffee with a coffee dripper, the very first dripped coffee is different from the later dripped part of coffee in taste and aroma.

In case of sake, nakadori sake has a better taste and aroma than arabashiri. However, in case of coffee, I feel that arabashiri coffee is better than nakadori coffee.

Today's Sake
Sawanoi Honjozo Shiboritate (Ozawa Syuzou)
Actually, I am not very good at new sake because it is somewhat burning on my tongue and a bit difficult to drink. Of such new sakes, this new sake is easy to drink and, at the same time, has a rich taste. I think we can expect much of this season's Sawanoi sake.

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