The effect of filtration procedures on moromi (sake mash) flavor components was examined. The aroma components (ethyl acetate and ethyl caproate) decreased during automatic squeezing using a filter cloth(Yabuta) and pressing into a bag(Sase), and the proportion of free fatty acids increased with increasing pressure. This tendency was particularly noticeable in “seme” (in which the sake mash was subjected to the highest pressure while pressing) obtained using the Sase method. These results suggest that it is difficult to maintain the flavor balance of sake obtained from the"seme" part compared to the sake produced during the early stage using the filtration process of the Sase method
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