{"id":73,"date":"2017-02-01T06:18:53","date_gmt":"2017-01-31T21:18:53","guid":{"rendered":"http:\/\/localhost\/nanbubijin\/?page_id=73"},"modified":"2017-03-24T04:03:23","modified_gmt":"2017-03-23T19:03:23","slug":"shibori","status":"publish","type":"page","link":"https:\/\/www.nanbubijin.co.jp\/en\/kodawari\/shibori\/","title":{"rendered":"Shibori (Squeezing)"},"content":{"rendered":"

Three pressing methods.<\/h3>\r\n

Three pressing methods,<\/p>\r\n

Sake is usually pressed with a machine, which has an automatic compression filter, often called as a Yabuta.<\/p>\r\n

It is the most common way to pressing. Because it is faster to finish pressing and it has an advantage for preventing the oxidation as well.<\/p>\r\n

Unfortunately, it is not good for Sake, includes DaiGinjo sake, because it is too strong to press without losing its delicate flavor.<\/p>\r\n

 <\/p>\r\n

\"\u5927\u541f\u91b8\u306a\u3069\u306e\u7e4a\u7d30\u306a\u304a\u9152\u306f\u300c\u3075\u306d\u300d\u3068\u8a00\u308f\u308c\u308b\u6614\u306a\u304c\u3089\u306e\u3057\u307c\u308a\u304b\u305f\u3092\u3057\u307e\u3059\"<\/p>\r\n

 <\/p>\r\n

DaiGinjo sake, with delicacy taste is to squeeze by the traditional method, often called as a Fune-shibori.<\/p>\r\n

Bags filled with 3 litter of Moromi, sake mash, are stacked in the Fune to put the pressure and are turned sideways to pile and are pressed from top with its pressure.<\/p>\r\n

Fune is suitable for a sake with delicate taste, because its pressure is not as hard as a Yabuta.<\/p>\r\n

However, Fune cannot press quickly a large amount of Sake at one time and also it requires highly craftsman\u2019s techniques to stack bags. Fune requires more time to press than that of a Yabuta, so, we have to keep an eye for preventing the oxidation.<\/p>\r\n

 <\/p>\r\n

\"\u96eb\u3057\u307c\u308a\"<\/p>\r\n

The last way is often called as a Shizuku shibori.<\/p>\r\n

It is not a way for commercial sake, is a way for DaiGinjo sake<\/p>\r\n

Sake competition.<\/p>\r\n

Pushing Sake mash into a bag, and hung it in the tank.<\/p>\r\n

Approximately 30 bags can be hanged. Only the drop from the bags can be collected, falling by natural gravity.<\/p>\r\n

 <\/p>\r\n

In short, it is the most delicate method of pressing without using sake weight in a bag, the gravity itself.<\/p>\r\n

Under this method, only the required components are extracted, it means the unnecessary tastes, such as bitter components does not come out at all.<\/p>\r\n

This method is to press Sake with collecting each \u201cdrop\u201d.<\/p>\r\n

Shizuku shibori can produce the clear, delicate and wasteful taste with fully extracting the original potential of sake.<\/p>\r\n

 <\/p>\r\n

\"\u9451\u8a55\u4f1a\u51fa\u54c1\u9152\u7528\u306e\u3057\u307c\u308a\u65b9\"<\/p>\r\n

 <\/p>\r\n

 <\/p>","protected":false},"excerpt":{"rendered":"Three pressing methods. Three pressing methods, Sake is usually pressed with a machine, which has an automatic compression filter, often called as a Yabuta. It is the most common way to pressing. Because it is faster to finish pressing and it has an advantage for preventing the oxidation…","protected":false},"author":2,"featured_media":5458,"parent":13,"menu_order":15,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-73","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.nanbubijin.co.jp\/en\/wp-json\/wp\/v2\/pages\/73","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nanbubijin.co.jp\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.nanbubijin.co.jp\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.nanbubijin.co.jp\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nanbubijin.co.jp\/en\/wp-json\/wp\/v2\/comments?post=73"}],"version-history":[{"count":0,"href":"https:\/\/www.nanbubijin.co.jp\/en\/wp-json\/wp\/v2\/pages\/73\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/www.nanbubijin.co.jp\/en\/wp-json\/wp\/v2\/pages\/13"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nanbubijin.co.jp\/en\/wp-json\/wp\/v2\/media\/5458"}],"wp:attachment":[{"href":"https:\/\/www.nanbubijin.co.jp\/en\/wp-json\/wp\/v2\/media?parent=73"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}