Muroka

At the end of its production process, sake can be filtered with activated charcoal. We use the verb "can" because this step is optional, even for the highest quality bottles. It all depends on the brewer, their method, the expected style... Some cuvées simply do not need it! But whatever the reason, all sakes that skip this step have a specific designation: "muroka," which simply means "unfiltered" in Japanese. It is generally considered that the aromas of "muroka" sakes are more earthy or more expressive.

Sake brewers began using activated charcoal filtration in the 1950s to rid their production of various characters and compounds that were then deemed undesirable: a deep yellow color, molecules that could spoil the flavor of the sake, and even bacteria dangerous for preservation. Filtration was extremely popular during the "boom" of fruity sakes or "ginjo" in the 70s and 80s. At that time, indeed, it was widely believed that this style of sake could only be perfectly colorless.

Times have changed. A new young and rebellious guard, notably embodied by the breweries Terada Honke and Tamagawa more or less consider filtration to be a betrayal. Not content with returning to traditional brewing methods like kimoto or yamahai and even to fermentation with wild yeasts, these houses believe that filtration removes precious aromas from the sake. One could say that their "naturalist" logic is comparable to that of natural wine producers.

Our advice: do not be impressed by purists regardless of their side. Filtration is a production characteristic and not a sign of quality. Muroka or not, an excellent sake will remain an excellent sake. And muroka or not, a not-so-great sake will remain a not-so-great sake.