The basic principle of Sake filtration
Japanese sake “filter” actually refers to “carbon filter”. “Carbon filter” is the Japanese sake by adding powdered activated carbon, the sake within the miscellaneous taste removal and decolonization. Through the “carbon filter” this step, the purpose is to make the Japanese Sake has no miscellaneous colour, become fresh. As for the Japanese Sake that has not been “carbon filtered”, it will be marked as “no filter” on the Sake label.
According to the Japanese Sake tax law, “filtration” refers to the separation of Sake and Sake, in fact, the Sake industry said “on the slot.” Therefore, the “carbon filter” and the Sake law on the “filter” is two different things, no relationship.
Of course, “carbon filter” is not the only filter method, the other filter, including: filter filtration, algae soil filter, filter and filter filtration and so on. Different Sake will have different filtering methods.
Sake Filtration process
Filtration of the original Sake with a small sediment, the Sake is transparent yellow, stored in the sake tank A. Prepare the filtered cocktail by the basin and the turbo pump into the filter. The brewing and pure rice Sake will use the power filter, and Yin Sake category of Sake will use SF (super) filter. The filtered Sake will be stored in another tank (B).
The purpose and effect of Sake filtration
The purpose of “carbon filter” is to make the Sake becomes colourless and transparent, with the general we know the image of the Sake close. At the same time, it also removes the miscellaneous taste of the low-milled rice and removes the Hingka from the long-term storage. Although the “carbon filter” has the above benefits, but will make all the Japanese Sake flavour and flavour has been lost. Therefore, the Sake will also be a “filter less” Sake. “No Filtered” Sake in the sake of Sake when the strong suppression of miscellaneous taste, so that “no filter” Sake in the absence of “carbon filter” can become a strong easy to drink Japanese Sake.