Getting Ready for the Pressing Day

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The pressing, or Shibori [搾り], is the biggest milestone in the sake making process. It means the fermentation is complete. Once pressed, the mash, or Moromi [醪] is now called Sake [酒]. Yes, it is Sake. While the fresh Sake still needs to go through several more steps for months, it is Sake now. Two more days to Sake South’s first celebrating day.

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