SQUEEZING OF SAKE - PRESSING OR JOSO
Upon the brew-master's judgment that the batch is complete, the sake is "squeezed" - this is pressing. The exception to this is the NIGORI, or unfiltered sake, which is usually white and cloudy.
Upon the brew-master's judgment that the batch is complete, the sake is "squeezed" - this is pressing. The exception to this is the NIGORI, or unfiltered sake, which is usually white and cloudy.
