Hadameshi (steamed rice in contact with the koshiki steaming vessel)

Hadameshi refers to the portion of steamed rice that is in contact with the koshiki (the traditional steaming vessel) during steaming. As the rice steams, this part readily absorbs condensed water, and as a result it tends to become soft. For this reason, it is sometimes given a special status as hadameshi. This soft steamed rice, in which umami is concentrated, is an important part of sake brewing and affects the quality of the sake.