Filtration / Roka

Filtration removes the fine rice solids that remain suspended in the freshly “pressed” sake. 

A young, semi-hazy sake is commonly run through a micro-fine cellulous filter to remove suspended particles such as protein haze and certain red and yellow color molecules. This process subtly clarifies or “polishes” the appearance, lightens the body and texture of the sake and increases shelf-life by reducing amino acids which can oxidize and discolor with time.