Shizuku-zake: What it is, how it's made, and why it's so expensive, explained by a brewing professional

You may have heard the term "Shizuku-sake" before, but surprisingly few people may know what makes it different from regular sake, or why it's so expensive.

Shizuku-sake is one of the pressing methods passed down through generations. Due to the effort and time involved, and its extremely low yield, it's often called the "pinnacle of pressing methods."

In this article, our brewery, which daily engages in brewing under a miscellaneous brewed alcoholic beverages license, will explain Shizuku-sake in an easy-to-understand way from a hands-on perspective, covering its definition, production method, and "why it's expensive."

What is Shizuku-sake? Starting with the basic definition

Shizuku-sake refers to sake made by placing the fermented moromi (mash) into fine-mesh cloth bags called "sakabukuro" (sake bags), hanging them, and collecting only the "shizuku" (drops) that naturally drip out without applying any pressure.

It is also known as "fukuro-zuri" (bag hanging), "shizuku-shibori" (drip pressing), or "shizuku-tori" (drip collecting), all referring to the same production method.

In the normal pressing process, moromi is pressed using specialized automatic presses to separate the sake lees and liquid.

On the other hand, for Shizuku-sake, only the liquid that drips out drop by drop using only gravity is collected, resulting in sake that is astonishingly transparent, with a delicate flavor free of impurities.

 

Shizuku-sake pressing method: A traditional process of collecting drops overnight

The production process of Shizuku-sake, while seemingly simple, is actually a delicate task that demands the artisan's intuition and patience.

First, the fermented moromi is carefully packed into sake bags.

Many bags are tied to a thick pole for hanging, and a container is placed underneath to catch the sake.

Then, one simply waits patiently for the drops to drip from the sake bags over time.

While mechanical pressing takes only a few hours, Shizuku-sake involves collecting the liquid slowly, relying solely on natural gravity, overnight, or in some cases, for more than a full day.

During this time, temperature control must be strictly maintained, and the drops must be monitored constantly to prevent contamination by bacteria.

Three reasons why Shizuku-sake is expensive

There are clear reasons why Shizuku-sake is sold at several times the price of regular sake. From a cost structure perspective, we will explain three key points.

Reason 1: Yield drops by about half

The biggest reason, by far, is the low yield.

With normal pressing using an automatic press, approximately 80-90% of the liquid can be recovered from the moromi.

However, in the case of Shizuku-sake, no pressure is applied, so a considerable amount of liquid remains in the sake bags along with the sake lees.

Ultimately, only about half of the total moromi can be recovered as a salable product.

This means that the amount of Shizuku-sake that can be made from the same amount of raw ingredients is roughly half that of sake made by conventional methods.

Even considering only raw material costs, this means a simple calculation of double the cost.

"Is this all that can be harvested from the same batch?" is a common sentiment in the field.

 

Reason 2: Pressing takes overnight, sometimes a full day

Time cost is also a major factor contributing to the high price of Shizuku-sake.

While mechanical pressing completes the process in a few hours, Shizuku-sake requires a whole night or even longer.

During this time, the pressing area is occupied solely for Shizuku-sake, affecting other brewing schedules.

Furthermore, constant attention to temperature and hygiene control is necessary during the long working hours.

From a production efficiency standpoint, Shizuku-sake can be said to be an extremely inefficient production method.

Reason 3: Total costs increase significantly

In addition to reduced yield and increased time costs, Shizuku-sake incurs the following additional costs:

• Labor costs: The need to maintain a management system for extended periods increases labor costs several times over conventional methods.
• Material costs: Specialized materials like sake bags wear out quickly, and cleaning and storage require significant effort.
• Equipment operation costs: The operating time for cooling equipment for temperature control also extends, increasing utility costs.

Cumulatively, the manufacturing cost of Shizuku-sake increases significantly compared to conventional methods.

With half the yield, several times the time, and several times the labor costs, it's easy to imagine that these factors must be reflected in the selling price.

 

Why Shizuku-sake continues to be made: "Quality" worth the effort

Despite such a costly production method, Shizuku-sake continues to be made today because it holds significant value.

Shizuku-sake, pressed without pressure, has almost no bitterness or off-flavors derived from sake lees.

The delicate aromatic components created during fermentation remain intact in the liquid.

When you taste it, you'll experience a silky smooth texture and a clear, deep flavor with transparency.

The fact that many of the sakes submitted to national sake competitions are produced using this Shizuku-sake method attests to its high quality.

The reason it continues to be chosen for special occasions or as gifts for loved ones lies in this "irreplaceable taste."

About our Shizuku-sake

At our brewery, operating under a miscellaneous brewed alcoholic beverages license, we produce a special sake using the traditional Shizuku-sake method.

Even with half the yield and pressing overnight, it's all to deliver the "finest drop."

While it requires more effort and time than conventional methods, you can fully enjoy a clear taste free of impurities and a gorgeous aroma.

We invite you to try our Shizuku-sake, crafted with meticulous care and effort.

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Summary

• Shizuku-sake is a traditional sake made by hanging moromi in sake bags and collecting only the drops that naturally drip out.
• It is also known as "fukuro-zuri" or "shizuku-shibori."
• The reasons for its high price are: ① yield is about half, ② pressing takes more than one night, ③ total costs increase significantly.
• It continues to be made because of its "unique quality" of a clear taste without impurities.

If you are looking for a special drink, please try our Shizuku-sake.