This machine is a press to separate sake liquid and sake lees.

In modern breweries, a machine called an automatic squeezer is used to apply the pressure that causes separation. Here, we use the traditional method. Unrefined sake is placed in a cloth bag, piled by hand, and slowly squeezed over three days.

It takes a lot of time and effort, so it is rare to find a sake brewery that uses this method.

The strained sake has a rich and mellow flavor.

We hope you will have a chance to try our special nama genshu, which is the unfiltered, unpasteurized sake that we have carefully hand-crafted.