Shizuka Sake, from the term Shizuka (to drip), were those sake which was filtered in a specific way. Instead of filtering through a layer of ash, the rice mash was scooped into burlap sacks and suspended over a wide container. The sake dripped through the burlap and left the sediment of the mash behind. The result was a more pure-tasting drink. Sacramental sake, known as “omiki,” could only be shizuka.