Excluding cases where completed sake should be prepared as "namazake" or "murokashu" (literally, "non-filtered sake"), orisage is conducted usually twice between joso and shipments for most of the usual types of sake.
完成酒を生酒（なまざけ）や無ろ過酒（むろかしゅ）に仕立てる場合などは異なるが、大多数の一般的な酒の場合、上槽から出荷までには二度ほど滓下げを施すことが多い。