What is “Arabashiri”? Words related to Sake(arabashiri)
Refers to the first sake that comes out when the mash is pressed in a pressing bag after fermentation is complete. It refers to the liquid that comes out naturally from the weight of the sake bag alone, without pressing. Since only a small amount is obtained, it is considered to be highly prized. It is characterized by its gorgeous and aromatic flavor. The alcohol content is relatively low, making it easy for sake beginners to try. The next sake after arabashiri is called “chukkumi,” which has excellent taste and balance, and “hitome,” the last sake squeezed out, is characterized by its high alcohol content and rich flavor.
