Variations in properties and contents of several components were examined on sake obtained by filtering Moromi at varying filtration pressure. Values of sake meter, optical density (OD) at 280 nm, and pH of sake were increased with increasing pressure, and contents of reducing sugar and Mn were decreased with increasing pressure. Amino acidity, OD at 430 nm, contents of Fe, Cu and Zn were increased at later stages of pressing (over about 80% yield). Acidity and aroma components with low boiling points were not varied. In a sensory evaluation, unpleasant and weakness of taste were recognized in sakes at later stages of pressing. These changes in quality coincided with increases in amino acidity, Cu and Zn. When a hydraulic press was used on filtration, increases in Fe, Cu, Zn, OD at 280 nm and the fall in taste of the filtered sakes were less than those of the ones obtained with a pneumatic press (Yabuta type). It was presumably due to the slowness of the pressure increase.
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