sake brewed in wooden vats and pressed with a weighted pole
Obsolete term for a traditional sake-making method. Refers to sake that was fermented in wooden tubs and then squeezed by applying weight via a pole (天秤).
In the Edo period, a brewing method called kibune-tenbin-shibori was used for sake production.
Standard kanji-kana mixed spelling for this obsolete sake-brewing term.
Alternate spelling using 搾る instead of しぼり; less common.
Compound of 木槽 (kibune, 'wooden vat'), 天秤 (tenbin, 'balance pole'), and 搾り (shibori, 'squeezing'). The term describes the traditional sake-pressing technique.