Nakadori in Sake Brewing

During the sake pressing process, the moromi (fermented mash) is placed in a pressing bag or cloth and compressed to extract the liquid. The pressing process usually consists of three main parts: "Aradare" (the initial pressing), "Nakadori" (the middle pressing), and "Seme" (the final pressing).

"Nakadori" is the middle portion of the pressing process, where the sake that is extracted is known for its well-balanced characteristics. This portion is considered crucial in determining the overall quality of the sake. Nakadori typically includes a combination of flavors and aromas from both the initial rough extraction and the final, more intense pressing. It is during the Nakadori stage that the skilled sake brewer can adjust the pressure and extraction rate to obtain the desired balance of flavors, aromas, and clarity in the sake.

Sake brewed from the Nakadori portion is often prized for its complexity, depth, and harmony of flavors. The balance achieved during the Nakadori process is a reflection of the craftsmanship and expertise of the sake brewery. These qualities make Nakadori sake highly sought after by sake enthusiasts and connoisseurs who appreciate its finesse and overall quality.