Wine & Spirit Education Trust (WSET) Level 3 Award in Sake Practice Exam

During the funa-shibori process, sake is indeed stored in a traditional wooden press called a fune, where it is mechanically pressed to extract the liquid from the sake mash. This process allows for the separation of the sake from the solid residues, or sake kasu, which are the remaining rice solids after fermentation. The use of the fune is characteristic of traditional sake production methods and contributes to the quality and purity of the sake.

The mechanical pressing in this context refers to a controlled application of pressure to extract the sake efficiently while maintaining desirable flavor characteristics. The funa-shibori process is crucial as it directly influences the clarity, aroma, and taste profile of the final product, making it an essential step in sake brewing.