Batch size (shikomi no okisa)

Batch size (shikomi no okisa) refers to the total weight of polished rice (the total rice amount, or soukome) used in a single brewing batch in sake making. This figure is an important indicator of the scale and production volume of a brewery, and batch size can also affect the fermentation process and the flavor of the sake. In general, larger batches make fermentation temperature and process management more complex, so they call for skilled technique. Smaller batches, by contrast, often stand out for their finesse and delicacy of flavor, and can bring out a wide range of characteristics in sake.