sake. The reason mash lees are precipitated in the bottle is that the process of making ordinary sake, in which lees are precipitated and the supernatant is scooped up and bottled to complete the product, is omitted. Sake that is lightly cloudy like is also called (薄濁り) or (霞酒). (), 'clear/clean sake,' is the Japanese legal definition of sake and refers to sake in which the solids have been strained out, leaving clear liquid. Thus (see below) is not and therefore are not actually sake under Japanese law. Although is cloudy, it is legally classified as because it goes through the process of filtering through a mesh. () is 'aged sake'. Most sake does not age well, but this specially made type can age for decades, turning yellow and acquiring a honeyed flavor. () is sake aged in wooden barrels or bottled in wooden casks. The wood used is Cryptomeria (, ), which is also known as Japanese cedar. Sake casks are often tapped ceremonially to open buildings, businesses, parties, etc. Because the wood imparts a strong flavor, premium sake is rarely used for this type. (), 'freshly pressed,' refers to sake that has been shipped without the traditional six-month aging/maturation period. The result is usually a more acidic, "greener" sake. () is a method of separating sake from the lees without external pressure by hanging the mash in bags and allowing the liquid to drip out under its weight. Sake produced this way is sometimes called (), meaning 'drip sake'. () is sake pressed into bottles () with the brewer selecting the best sake of the batch for shipping. Others Amazake () is a traditional sweet, low-alcoholic Japanese drink made from fermented rice. () is the classic home-brew style of sake (although home brewing is illegal in Japan). It is created by simply adding mold to steamed rice and water and letting the mixture ferment. It is sake made without separating mash. The resulting sake is somewhat like a chunkier version of . () is locally brewed sake, the equivalent of microbrewing beer. () is sake made using sake instead of water. A typical sake is made using 130 liters of water for every 100 kilograms of rice, while kijōshu is made using 70 liters of water and 60 liters of sake for every 100 kilograms of rice. Kijōshu is characterized by its unique rich sweetness, aroma and thickness,