Hanjimai (alternate-day moromi preparation)

Hanjimai (半仕舞) refers to the practice in sake brewing of preparing moromi (fermentation mash) one batch at a time, every other day. The method is used to make the fermentation of the mash easier to manage, and by spreading out the timing of each preparation, it helps keep quality stable. The hanjimai technique is one example of the craftsmen's accumulated wisdom in sake making, and it is an important process for bringing out the flavor and aroma of the sake.