Editing Sake (section)

===Different handling after fermentation===
[[File:Sake, Hanaabi, Yamada nishiki, Junmai-daiginjō muroka nama genshu. 日本酒 花陽浴とオーシャン99.jpg|thumb|The blue sake bottle displays {{Nihongo||山田錦|"[[Yamada Nishiki]]"}} and {{Nihongo||純米大吟醸|"Junmai Daiginjo"}} on the bottom label and {{Nihongo||瓶囲無濾過生原酒|"Bingakoi muroka nama genshu"}} and {{Nihongo|"requiring refrigeration"|要冷蔵}} on the top label. The label on the pink sake bottle indicates ''Usunigori muroka nama genshu''.]]
[[File:Unfiltered Sake at Gyu-Kaku.jpg|thumb|[[Nigori]], or unfiltered sake]]
The characteristics of sake listed below are generally described on the label attached to the sake bottle. For example, {{Nihongo||しぼりたて無濾過生原酒|"Shiboritate muroka nama genshu"}} indicates that all the conditions of {{tlit|ja|shiboritate}}, {{tlit|ja|muroka}}, {{tlit|ja|namazake}} and {{tlit|ja|genshu}} below are satisfied.
* {{Nihongo||生酒|'''Namazake'''}} is sake that has not been [[Pasteurization|pasteurized]]. It requires refrigerated storage and has a shorter shelf-life than pasteurized sake. Since {{tlit|ja|namazake}} is not pasteurized, it is generally characterized by a strong, fresh, sweet, and fruity flavor that is easy for beginners to enjoy. Also, because fermentation continues in the bottle, the change in flavor can be enjoyed over time, and some are effervescent due to the production of gases during fermentation.<ref>{{cite web|url=https://www.twellv.co.jp/program/tabi/sushi/article-sushi/sushi-article-064/|archive-url=https://web.archive.org/web/20220625235518/https://www.twellv.co.jp/program/tabi/sushi/article-sushi/sushi-article-064/|script-title=ja:生酒は鮮度が命 おいしい飲み方や保存方法を覚えておこう|language=ja|publisher=World Hi-Vision Channel, Inc.|date=13 May 2019|archive-date=25 June 2022}}</ref>
* {{Nihongo||原酒|'''Genshu'''}} is undiluted sake. Most sake is diluted with water after brewing to lower the alcohol content from 18 to 20% down to 14–16%, but {{tlit|ja|genshu}} is not.
* {{Nihongo||無濾過|'''Muroka'''}} means unfiltered. It refers to sake that has not been carbon filtered but that ''has'' been pressed and separated from the lees and thus is clear, not cloudy. Carbon filtration can remove desirable flavors and odors as well as bad ones, thus {{tlit|ja|muroka}} sake has stronger flavors than filtered varieties.
* {{Nihongo||直汲み|'''Jikagumi'''}}  is sake made by squeezing mash and putting the freshly made sake directly into a bottle without transferring it to a tank. It is generally effervescent and has a strong flavor because it is filled in the bottle with as little exposure to the air as possible to the freshest liquor that continues to ferment. It is a sake that maximizes the advantages of {{tlit|ja|namazake}} or {{tlit|ja|shiboritate}}.<ref>[https://web.archive.org/web/20220517040420/https://www.kandaya.biz/product-group/17 {{lang|ja|直汲み、槽場汲みの日本酒.}}] {{in lang|ja}}. Kandaya</ref>
* {{Nihongo||濁り酒|'''[[Nigori|Nigorizake]]'''}} is cloudy sake. The sake is passed through a loose mesh to separate it from the mash. In the production process of {{tlit|ja|nigorizake}}, rough cloth or colander is used to separate mash. It is not filtered after that, and there is much rice sediment in the bottle. It is generally characterized by its rich sweetness derived from rice. ''Nigorizake'' is sometimes unpasteurized ''namazake'', which means that it is still fermenting and has an effervescent quality. Therefore, shaking the bottle or exposing it to high temperatures may cause the sake to spurt out of the bottle, so care should be taken when opening the bottle. When first opening the bottle, the cap should be slightly opened and then closed repeatedly to release the gas that has filled the bottle little by little.<ref>{{cite web|url=https://jp.sake-times.com/think/accomplishment/sake_g_nigoriakekata|archive-url=https://web.archive.org/web/20220819111555/https://jp.sake-times.com/think/accomplishment/sake_g_nigoriakekata|script-title=ja:【必見】にごり生酒を噴きこぼれないように開ける方法|language=ja|publisher=Sake Times|date=12 March 2015|archive-date=19 August 2022}}</ref> To maximize the flavor of ''nigorizake'', there are some tips on how to drink it. First drink only the clear supernatant, then close the cap and slowly turn the bottle upside down to mix the sediment with the clear sake to enjoy the change in flavor.<ref>{{cite web|url=https://sakenoshizuku.com/how-to-drink-nigorizake|archive-url=https://web.archive.org/web/20220522143526/https://sakenoshizuku.com/how-to-drink-nigorizake|script-title=ja:実は1つで2度おいしい！日本酒にごり酒のおいしい飲み方はコレ！|language=ja|publisher=Sakeno no Shizuku|date=3 November 2020|archive-date=22 May 2022}}</ref>
* {{Nihongo||おりがらみ|'''Origarami'''}} is a sake with less turbidity than {{tlit|ja|nigorizake}}. {{tlit|ja|Origarami}} is filtered differently from {{tlit|ja|nigorizake}} and is filtered in the same way as ordinary sake. The reason mash lees are precipitated in the bottle is that the process of making ordinary sake, in which lees are precipitated and the supernatant is scooped up and bottled to complete the product, is omitted. Sake that is lightly cloudy like {{tlit|ja|origarami}} is also called {{Nihongo||薄濁り|'''usunigori'''}} or {{Nihongo||霞酒|'''kasumizake'''}}.<ref>{{cite web|url=https://tanoshiiosake.jp/10049|archive-url=https://web.archive.org/web/20221215150700/https://tanoshiiosake.jp/10049|script-title=ja: 「おりがらみ」とはどんな日本酒？ にごり酒とどう違う|language=ja|publisher=Tanoshii osake.jp|date=27 October 2022|archive-date=15 December 2022}}</ref>
* {{Nihongo3|'clear/clean sake'|清酒|'''Seishu'''}} is the Japanese legal definition of sake and refers to sake in which the solids have been strained out, leaving clear liquid. Thus {{tlit|ja|doburoku}} (see below) is not {{tlit|ja|seishu}} and therefore are not actually sake under Japanese law. Although {{tlit|ja|Nigorizake}} is cloudy, it is legally classified as {{tlit|ja|seishu}} because it goes through the process of filtering through a mesh.<ref>{{cite web|url=https://tanoshiiosake.jp/9468|archive-url=https://web.archive.org/web/20220703052951/https://tanoshiiosake.jp/9468|script-title=ja:にごり酒とは？ 定義から種類、飲み方、おすすめ銘柄まで紹介|language=ja|publisher=Tanoshii osake.jp|date=23 December 2022|archive-date=3 July 2022}}</ref>
* {{Nihongo||古酒|'''Koshu'''}} is 'aged sake'. Most sake does not age well, but this specially made type can age for decades, turning yellow and acquiring a honeyed flavor.
* {{Nihongo||樽酒|'''Taruzake'''}} is sake aged in wooden barrels or bottled in wooden casks. The wood used is {{Nihongo|''[[Cryptomeria]]''|杉|sugi}}, which is also known as Japanese cedar. Sake casks are often tapped ceremonially to open buildings, businesses, parties, etc. Because the wood imparts a strong flavor, premium sake is rarely used for this type.
* {{Nihongo3|'freshly pressed'|搾立て|'''Shiboritate'''}} refers to sake that has been shipped without the traditional six-month aging/maturation period. The result is usually a more acidic, "greener" sake.
* {{Nihongo||袋吊り|'''Fukurozuri'''}} is a method of separating sake from the lees without external pressure by hanging the mash in bags and allowing the liquid to drip out under its weight. Sake produced this way is sometimes called {{Nihongo||雫酒|shizukuzake|meaning 'drip sake'}}.
* {{Nihongo||斗瓶囲い|'''Tobingakoi'''}} is sake pressed into {{convert|18|L|impgal USgal|sp=us|adj=on}} bottles ({{tlit|ja|tobin}}) with the brewer selecting the best sake of the batch for shipping.