The climax of the sake-brewing process is shibori. The step is also known as joso, and it involves separating the sufficiently fermented moromi, the sake and the sake lees. There are three methods: the conventional one involving an ordinary compressor; the traditional method using sake bags and tanks; and a hanging method that uses only the sake bags.
The newly-wrung sake still contains active enzymes. It has a roughness due to the carbon dioxide produced by fermentation. But as time passes, it matures to produce the true sake flavour.