Enzyme soaking (Koso-zai Shinseki)

Enzyme soaking (koso-zai shinseki) is a method used in sake production in which specific enzyme preparations are dissolved in the water used to soak polished rice, and that water is then used for the soaking. The aim is to bring out the aroma and flavor of the rice. There are two main types: "lipase soaking," which uses the lipase enzyme to improve aroma, and "cellase soaking," which uses the cellase enzyme to improve the rice's water absorption. Through the action of these enzymes, components of the rice are extracted more effectively, improving the quality of the finished sake.