Hatsuzoe (first additional charging)

Hatsuzoe (初添) refers to "soe shikomi" (添仕込, additional charging) in the sake brewing process. Specifically, it is the charging carried out in the early stage of moromi (fermentation mash) fermentation, and usually means the step of adding fresh koji, rice, and water to the initial mash. This step activates the yeast and shapes the aroma and flavor of the sake. Hatsuzoe is a very important step for improving sake quality, and close attention is paid to the timing of the charging and to temperature control.