Excluding cases where completed sake should be prepared as "namazake" or "murokashu" (literally, "non-filtered sake"), orisage is conducted usually twice between joso and shipments for most of the usual types of sake. |
完成酒を生酒(なまざけ)や無ろ過酒(むろかしゅ)に仕立てる場合などは異なるが、大多数の一般的な酒の場合、上槽から出荷までには二度ほど滓下げを施すことが多い。 |