Aragai (rough paddle stirring)

Aragai is one of the important operations performed in the sake brewing process after the yeast and moromi (fermentation mash) have begun to ferment. After several hours, the steamed rice and koji, having absorbed water, may rise into a mound within the fermenting moromi. In this state, the work of stirring with a paddle called a kai, in order to mix the solid and liquid parts evenly, is aragai. This operation is an essential step for promoting fermentation and adjusting the quality of the sake.