Filtration Flashcards
Filtration options Filter factions & residue
Name the 3 types of filtration
- Yabuta-shibori (Assakuki)
- Funa-shibori
- Fukuro-shibori
Name 4 advantages of Yabuta-shibori
- Efficient. Can extract large amounts in a few hours.
- Flexible. Can be used for all types of sake grades. Air pressure can be adjusted according to grade of sake produced.
- Good at minimising oxidation.
- Lower remnants of Kasu.
How long does Funa-shibori take?
About 2 days
Name 2 advantages of Funa-shibori
- Lower pressure results in sake with finer texture
- Smaller scale leads to more precise separation of filtration fractions.
Mainly for Ginjo grade & some Daiginjo grade
Name 2 advantages of Fukuro-shibori
- More gentle than Funa-shibori leading to even finer textures
- Most precise separation of filtration fractions.
Used for super premium Daiginjo grade or competition.
Remainder of bags can be used in Funa-shibori
Name 3 disadvantages of Funa-shibori & Fukuro-shibori
- Labour intensive
- Time consuming
- Oxidation
Name the vessel used in Funa-Shibori
Fune
Name the vessel used to store sake after Fukuro-shibori
Glass to-bin. Each being 18L
Name the 3 filtration factions
- Arabashiri
- Naka-dori/naka-gumi
- Seme
Name 3 characteristics of Arabashiri sake
- Livelier with carbon dioxide which can dissipate over time
- Can be a little cloudy & rough textured
- Extreme assertive freshness
Some brewers release this as unmatured, unpasteurised seasonal sakes to maximise the fresh character.
Name 3 characteristics of Naka-dori/Naka-gumi sake
- Highest quality
- Silkiest texture
- Purest aromas
No legal definition. Based on toji choice
Name 2 characteristics of Seme sake
- Coarser in texture than Naka-dori
- Less aromatic freshness because of longer exposure to oxygen
What is sake-kasu?
- Solid cake left over from filtration
- Contains undissolved rice, yeast & about 8% abv
What can sake-kasu be used for?
- Can be eaten on it’s own
- Raw ingredient for making shochu
- Cooking
- Pickling vegetables
What is kasu-buai?
Ratio of mass of sake-kasu as a % of mass of polished rice used to make the sake
Name 2 ways that lead to higher kasu-buai
- Ginjo ferments (low level of koji enzymes & low temp ferment)
- Very gentle filtration (Fukuro-shibori)
Name 2 ways that lead to lower kasu-buai
- Non ginjo ferment (large amounts of koji enzymes & higher fermentation temp)
- Very efficient filtration methods (Yabuta-shibori)
Describe Yabuta Shibori in 5 steps
- Sake mash is pumped into vertical pocket panels
- In between these pocket panels, another pocket can be inflated with air mechanically.
- Air pockets expand, applying pressure
- Squeezing the liquid through the fabric
- A strong metal frame hold everything in place.
Describe Funa Shibori in 5 steps
- Takes 2 days
- Finished sake mash is poured into long cloth bags
- Subsequently laid horizontally in a large tub called Fune.
- Pressure applied mechanically
- Sake flows out of bags, while solids remain
Describe Fukuro Shibori in 5 steps
- Traditional method
- Uses no external pressure, relying solely on gravity
- Finished sake mash is poured into small cloth bags
- Hung up allowing liquid to flow through.
- Liquid usually collected in a to-bin (18L)
